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By Sam Johnson | Deputy Director of Culinary 1776

I love this recipe it’s great for the fall dinner menu and makes an easy weeknight menu option for dinner. The smoky taste makes for a complex taste. Great served with rice and a side salad. Let’s make this and serve around the dinner table this fall.

Ingredients

• Chicken thighs
• 1/2 cup olive oil
• 8 cloves garlic minced
• 2 tbsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/4 cup parsley fresh, chopped
• 2 tbsp oregano fresh, chopped
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper to taste

Instructions

1. Preheat oven to 425ºF.
2. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
3. Pour this olive oil mixture over the drumsticks and make sure the thighs are coated thoroughly with the olive oil/paprika mixture.
4. Place the thighs in a 9×13 baking dish and bake for about 45 minutes or until chicken thighs are cooked through.

By Sam Johnson, Deputy Director of Cullinary | 1776

This month I wanted to do something a little different. Let’s talk about popcorn and all the fun you can have with it. In the picture above I made rosemary truffle popcorn. As apart of 4 course meal for the Cystic Fibrosis fund raising gala at the Ritz Carlton in DC. It was a fun night, and all the guest loved having it on the table. So whether it for night at home or a fancy dinner let’s all have more popcorn.

Ingredients

• 1/2 cup of Popping corn
• 1 tbsp oil (Use a neutral flavor oil like canola oil)
• salt, to taste
• 1/4 cup truffle oil
• 3 tbsp minced fresh rosemary
• 1/2 tsp of garlic powder

Instructions: 

1. Heat the oil, over medium heat, in a heavy bottomed pan with a lid. 
2. Add 2-3 corn kernels in it. Once they pop, add the remaining corn kernels and close the pan. Shake the pan as often as you can, keeping the lid intact, till the popping sound stops. Switch off heat.
3. Add the salt, truffle oil, rosemary and garlic powder toss well.
4. For little fun you can also add fresh grated parmesan, trust me its great add.

By Sam Johnson, Deputy Director of Cullinary | 1776

This recipe is a fun one. I loved the day I thought of this. So good and combines all the things I love in one. Also really great for summer lunches or a light dinner. I’m big fan I hope Keswick loves this as much as I do.   

Tuna Salad Ingredients

• 4 (5 ounce) cans tuna packed in water drained
• 1 cup mayonnaise
• 1/3 cup finely chopped celery about 1 rib
• 2 tablespoon sweet pickle relish
• 1 tablespoon fresh lemon juice
• 1 clove garlic minced
• salt and freshly ground black pepper

Salad Topping Ingredients

• 3 heirloom tomatoes – quartered
• 4 boiled egg sliced
• ½ cup of pitted olive

Instructions

1. Toss together with olive oil salt and pepper. All except boiled eggs. After place sliced egg on top once assembled.
2. 6 slices of sourdough bread toasted

By Sam Johnson, Deputy Director of Cullinary | 1776

I love this recipe its quick and easy, but still sophisticated enough where, you feel like you’re having a great meal. In the photo, I served the main with a green leafy salad with a rosemary dressing and roasted white and purple potatoes. This meal can also be great for dinner parties as well!

Ingredients

• 2 bone-in chicken breasts 
• 1 tablespoon good olive oil or canola oil
• salt and freshly ground pepper
• 3 cloves garlic , minced
• 2/3 cup dry white wine 
• 1/2 cup chicken stock 
• 2 tablespoon lemon zest 
• 2 tablespoons heavy cream 
• 4 tablespoons cold butter

Instructions: 

1. Preheat oven to 375ºF.
2. Heat olive oil over high or medium-high heat in oven-safe medium-sized skillet. Pat chicken breasts very dry and season with salt and pepper. Use tongs to place chicken skin side down in hot oil and brown well, about 5-7 minutes, depending on the heat of your stove. Flip and cook another 3-5 minutes.
3. Place in oven and let cook for 8 minutes or until the internal temperature is 165ºF. Remove skillet from oven and place on stove over low heat, then place chicken breasts on a plate and cover with aluminum foil. Make sure you’re VERY careful about not touching the skillet handle without a potholder, as it’s 375º!
4. Pour off excess fat in skillet, leaving about 2 teaspoons. Sauté minced garlic in skillet, stirring constantly, about 1 minutes, or until fragrant. Add in your wine to deglaze, and use a whisk to scrape off all the burny bits (fond) on the surface of the skillet. Raise heat to high and let reduce to about half, about 5 minutes. Then add in chicken stock and lemon zest  and let reduce to about half, about 4 minutes. Reduce heat to low.
5. Remove from heat and add in heavy cream, then one tablespoon of cold butter. Whisk constantly to emulsify the butter into the sauce. Replace on low heat and add another tablespoon, whisking constantly to dissolve in sauce. Remove from heat and add in the third tablespoon, whisk.. then replace on low heat, add the fourth tablespoon, whisk..
6. Strain your sauce using a fine-mesh strainer and serve immediately. 

BY SAM JOHNSON, DEPUTY DIRECTOR OF CULLINARY | 1776

I love this recipe for the spring and summer months. It’s a filling salad that can be served for garden parties or evening dinners on the deck overlooking the rolling hills of Keswick. I suggest this salad served with a nice chilled glass of Rosé, and Lime bar for dessert.

Ingredients

• 1 salmon fillet, skin on, boneless
• 2 teaspoons cajun or creole seasonings
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• pinch of cayenne pepper
• 1 lemon, zested, juiced
• 1/4 cup Italian parsley, minced
• 3 tablespoons extra virgin olive oil

Instructions: 

1. Preheat oven to 475 degrees
2. Mix seasoning blend together
3. Rinse salmon, pat dry
4. Place salmon on oven proof pan, coat both sides with olive oil
5. Season salmon with seasoning blend, rub into salmon on both sides
6. Place salmon skin side down, top with lemon juice and zest
7. Bake at 475 for 10-12 minutes
8. Remove from oven, top with parsley and serve with extra lemon
9. In separate bowl mix greens with a squeeze of lemon & olive oil
10. Toss with the caesar dressing and croutons place salad on plate and top with salmon

Caesar Dressing:

• 3 cloves garlic, finely minced and mashed into a paste
• 2 anchovy filets, finely minced and mashed into a paste
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 3 tablespoons red wine or apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese (or Pecorino Romano)

BY SAM JOHNSON, DEPUTY DIRECTOR OF CULLINARY | 1776

I love this recipe. I have played with this one using different extracts and have found that citrus really highlights the berries, and gives the short cakes a refreshing flavor. Although this is a classic dessert, it is often forgotten. Well let’s not forget about it this spring and summer and add this winner to your menus.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3/4 cup cold salted butter cut into small pieces
• 1 1/3 cups cold heavy cream
• 1 teaspoon pure vanilla extract 
• 1⁄2 teaspoon pure orange extract 
• 2 egg whites for brushing tops of shortcake
• Sanding sugar for sprinkling on shortcakes

For the whipped cream:

• 1 cup heavy whipping cream
• 3 tablespoons confectioners’ sugar 
• 1 teaspoon pure vanilla extract
• 1⁄2 teaspoon lemon extract
• Pinch of salt

Instructions: 

1. Slice or quarter the strawberries and place them into a large bowl. Cover with granulated sugar and stir. Cover and refrigerate the strawberries while you make the shortcakes so they can get juicy.
2. Preheat oven to 425 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
3. In a large bowl, sift together the flour, sugar, and baking powder. Mix in the salt. Add the small pieces of cold butter and use a pastry blender, fork, or your clean hands to cut the butter into the dry ingredients. Mix until you have pieces that are the size of peas.
4. In a small bowl, stir together the cold heavy cream and vanilla extract, orange extract. Pour the mixture over the flour mixture and stir until just combined. Turn out onto a lightly floured surface and lightly knead the dough together to incorporate all of the crumbly dough pieces. Do not overmix.
5. Press the dough into a circle, about 1-inch thick and cut into rounds, using a biscuit cutter. Place the biscuits on the prepared baking sheet, about 2 inches apart. Place the pan in the refrigerator and chill the biscuits for 20 minutes before baking.
6. Use a pastry brush to brush the chilled biscuit tops with egg whites. Sprinkle tops generously with sanding sugar.
7. Bake the biscuits until golden brown, about 15-20 minutes. Let cool completely. While the biscuits are cooling, make the whipped cream. In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla & lemon extract, and a pinch of salt together until the cream reaches stiff peaks.
8. To assemble the shortcakes, cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Add more strawberries and whipped cream on top, if desired. You can also break up the biscuits and top them with strawberries and whipped cream or leave them whole and add strawberries and whipped cream on top.

By Sam Johnson, Deputy Director of Cullinary | 1776

This recipe is very special to me. This is one my mother and I have worked on together to perfect and we have nailed it. This dish is sure to please at your next brunch, it hits all the southern notes and more. If you see Judy around town, be sure to ask her about this dish for your next brunch! 

Ingredients

• 4 cups whole milk
• 1 cup quick-cooking grits (not instant)
• Jack cheese  3 cups
• 1/2 cup thinly sliced scallions 
• 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
• 2 teaspoons kosher salt
• 6 large eggs
• Pinch of cayenne pepper to taste
• ½ tsp garlic powder

Directions

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 2-quart soufflé dish or a deep baking dish with butter and set aside.S
2. Place milk in a large saucepan over medium-high heat and bring to a boil. Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 minutes.
3. Remove from heat and add cheese, scallions, butter, and salt, stirring until all ingredients are completely incorporated and butter is melted. Season with freshly ground black pepper and garlic cayenne. Add eggs and stir until thoroughly incorporated.S
4. Pour into the prepared dish and bake until puffed and golden, about 45 minutes.

By Sam Johnson, Deputy Director of Cullinary | 1776

Ingredients

• 4 large eggs
• 1/2 cup milk
• olive oil, drizzle
• 1/2 cup kale, chopped
• 1/2 cup yellow bell pepper, diced
• salt, to taste
• pepper, to taste
• 1/4 cup asiago cheese, shredded

Directions

1. In a medium bowl, whisk together the eggs and milk. Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Saute until the pepper is tender, about 10 minutes.
2. Pour the egg mixture into the pan and sprinkle the asiago cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
3. Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
4. Serve with chopped kale salad and balsamic dressing to a kitchen full of friends!

By Sam Johnson, Deputy Director of Cullinary | 1776

Ingredients

• 1 cup salted butter, (2 sticks) at room temperature
• 1/2 cup confectioner’s sugar
• 2 cups all purpose flour
• seeds scraped from 1 vanilla bean
• 1 Tbsp pure vanilla extract 
• 1 Tsp Orange Zest

Directions

1. Preheat oven to 350F. Cream the sugar and butter together with the vanilla bean seeds. Blend in the flour and vanilla extract. Keep stirring until the dough comes together.
2. Turn the soft dough out onto a floured surface and for into two disks, like for pie dough. Wrap the disks in plastic wrap and refrigerate until firm, about an hour. 
3. Roll out the dough on a floured surface to about 1/4 inch thick and cut out the cookies. Place them on a parchment or silpat lined baking sheet. Put the baking sheet in the refrigerator while you clean up.<
4. Bake the cookies for about 13 minutes until firm. Dust Top with confectioners sugar then serve to a kitchen full of friends!

Just in time as were all thinking about cookie recipes this one is truly delicious and simple to make I’m sure you will love it. this cookie is delicate and will be perfect addition to any cookie tray.