Ingredients

1 dried mild chile, such as Ancho
½ cup olive oil
1 slice white bread
1/3 cup almonds, toasted
1 ½ teaspoons minced garlic
1 roasted red pepper, peeled and seeded
1 teaspoon smoked paprika
Pinch salt and pepper
2 tablespoons red wine vinegar

Directions

1. Place the chile in hot water and simmer over low heat for 10 minutes. Remove from the heat and cool. Remove the stems and reserve the water.
2. Heat 3 tablespoons of olive oil in a sauté pan. Fry the bread slice until golden on both sides.
3. Place the chile, bread, almonds, and garlic in a processor and pulse quickly. Add the roasted pepper, paprika, salt, and pepper and puree to form a chunky paste.
4. Add vinegar. Add the oil slowly as for a mayonnaise. Adjust seasonings and add reserved liquid as needed to reach proper consistency.

Makes about 1 1/2 cups.

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Ingredients

For cocktail:
1/2 of a pint of strawberries
1 cup tequila
1/2 cup orange liqueur
4 limes, juiced
Ice

For garnish:
1 lime, cut into wedges
Salt
5 strawberries

Directions

1. In a blender, blend strawberries, tequila, orange liqueur, and lime juice.
2. Fill a pitcher with ice and pour in the blended margarita. Stir well to ensure that the mixture is combined.
3. Prepare the glasses by rubbing each rim with a lime wedge. Fill a small plate with salt and dip the wet rim of the glass in the salt. Divide margarita into the salted glasses, and garnish each glass with a strawberry and lime wedge. Enjoy immediately!

Makes 5 drinks.

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Ingredients

1 whole chicken, 4 to 5 pounds
12 ounces ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 1/4 teaspoon dried basil leaves, divided
3/4 teaspoon dried tarragon leaves, divided
2 tablespoons fresh parsley, minced
Olive oil
Paprika, salt, and freshly ground pepper

Directions

1. Rinse the chicken and pat dry with paper towels. With poultry shears or a sharp knife, cut along both sides of the backbone the entire length of the chicken. Removed whole backbone and tail.
2. Press neck skin to back, twist wing tips under back. Place chicken, skin side up, on a cutting board and press down on chicken with palms of hands to pop bones so that chicken will lie flat. Loosen skin over top of chicken and drumsticks using sharp pairing knife and fingers, starting at neck edge. Be careful not to tear or cut the skin.
3. Mix ricotta and parmesan cheese, egg, 1 teaspoon of the basil, 1/2 teaspoon of the tarragon, parsley and garlic. Carefully spoon cheese mixture under skin of chicken, pressing with fingers to distribute evenly over the chicken and drumsticks. Brush chicken lightly with oil, sprinkle with remaining 1/4 teaspoon basil, 1/4 teaspoon tarragon, paprika, salt, and pepper.
4. Place chicken, skin side up, on cooking grate, grill until the chicken legs move easily and skin is well browned, 1 1/4 to 1 1/2 hours. Transfer chicken to cutting board; let stand 10 minutes. Cut quarters, cutting lengthwise and crosswise. Reassemble chicken on serving platter.

Serves 6.

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