4 cups whole milk
1 1/2 cups pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar
⅓ cup cornstarch
½ teaspoon salt
5 large egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
1. In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
2. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
3. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
4. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).
2 tablespoons chili powder
4 teaspoons packed brown sugar
1 tablespoon ground cumin
1½ teaspoons salt
¾ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 4- to 4½-pound chicken
1. To prepare rub: Combine chili powder, brown sugar, cumin, salt, paprika, garlic powder, ginger and cayenne in a small bowl.
2. To prepare chicken: Remove giblets from chicken and trim any excess skin and fat. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand.
3. Rub the dry rub mixture under the skin onto the breast meat and leg meat and rub a little on the skin. Let stand at room temperature for at least 10 minutes and up to 30 minutes.
4. To grill chicken: Place 2 foil-wrapped bricks or a heavy pan on the grill rack. Preheat a gas grill to medium. Turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Oil the grill rack. Wearing oven mitts, remove the hot bricks and set the chicken on the rack, skin-side down, over the unlit portion of the grill. Place one brick on each half of the chicken, close the lid and grill until the skin is well marked and golden around the edges, 28 to 30 minutes.
5. Wearing oven mitts, carefully remove the bricks. Using a large spatula, carefully turn the chicken over. Replace the bricks, close the lid and grill until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 28 to 30 minutes more. Transfer the chicken to a clean cutting board and let rest for 5 minutes before carving.
1 large cucumber, split lengthwise, seeded, and thinly sliced crosswise
1 tablespoon kosher salt
1⁄3 cup olive oil
¼ cup rice vinegar
½ teaspoon sugar
Freshly ground black pepper, to taste
1 habanero pepper, seeded and julienned
1 jalapeño pepper, seeded and julienned
1 red bell pepper, seeded and julienned
1 small red onion, thinly sliced
3 oz. feta, cut into ½” pieces (optional)
1⁄3 cup roughly chopped basil
1. Toss cucumber and salt in a colander set over a bowl; let drain for 15 minutes.
2. Spread cucumber onto paper towels and pat dry.
3. Whisk oil, vinegar, sugar, and pepper in a large bowl. Add cucumbers, peppers, onion, feta, if using, and basil; toss to coat. Let sit for 30 minutes before serving.
1 cup sugar
2 tablespoon minced fresh ginger
2 very ripe peaches
2 liters club soda
16 fresh mint leaves
1. In a medium saucepan over medium-low heat, bring 1 cup water, sugar, and ginger to a gentle simmer, stirring to dissolve sugar. Remove simple syrup from heat, cover, and steep for about 30 minutes.
2. Over a medium bowl, pour syrup through a fine-mesh sieve, pressing minced ginger against sieve with the back of a spoon to extract flavor. Discard ginger. Cover bowl with plastic wrap, and refrigerate until well chilled.
3. Evenly distribute peach slices among 8 tall glasses. For each glass, lightly press peaches with the back of a wooden spoon to release their juice.
4. Pour about 2 tablespoons chilled syrup over peaches. (Store remaining syrup in refrigerator for up to 2 weeks.)
5. Add ice cubes; then top with seltzer. Stir to distribute syrup, peach juice, and seltzer evenly. Garnish with 2 mint leaves.
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