Recipe Friday: Sour Power

Set fryer to 375°F. For each serving, toss one pound of wings with two tablespoons of cornstarch until well coated. Fry until golden brown.

Transfer hot wings to bowl. Pour prepared sauce over top, tossing to coat evenly. Serve wings with sliced cucumbers, pickled green beans and pickled okra, if desired.

In a sauce pot combine champagne vinegar, white wine, garlic clove, sugar, Mediterranean Spiced salt, and black pepper. Bring to a boil.

Place brunoised peaches in a holding container. Strain and pour hot pickling liquid over peaches. Cool completely.

Once cool, whisk in marjoram, Signature Seasoning, and garlic. While whisking, slowly drizzle in olive oil until emulsified. Hold refrigerated until needed.

Set grill to high. In a bowl toss quartered peaches and avocados with olive oil and salt until well coated. Grill on flesh sides until well charred. Cool.

Remove skin from avocado. Cut peaches and avocados in large chunks of equal size.

For each serving, in a bowl combine 1 cup arugula, 1 teaspoon marjoram leaves, quarter teaspoon Mediterranean Spiced salt, eighth teaspoon basil leaves, and a pinch black pepper. Drizzle quarter cup vinaigrette around the sides of the bowl. Mix until dressing is evenly distributed.

Place one burrata on desired plate. Cut into quarters. Lay dressed greens around cheese. Place three quarters worth of charred peaches and one half charred avocado decoratively around plate. Drizzle with additional vinaigrette if desired.

In a resealable plastic bag, combine garlic, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves. Add pork, turning to coat well. Refrigerate at least four hours or overnight.

Transfer pork and marinade to saucepot. Add water. Bring to boil. Reduce heat to medium. Cover and cook one hour. Remove cover, stir. Simmer about 25 minutes longer, until meat is very tender and liquid is reduced to a glaze-like consistency. Hold hot for service.

In a heat-proof bowl, combine flour and salt. Add boiling water to flour mixture. Mix until dough comes together to form a ball. Once cool enough to handle, knead dough on lightly floured surface until smooth about eight minutes. (Sprinkle with additional flour if dough is too sticky.) Wrap with plastic wrap and rest at room temperature about 1 hour.

Roll dough into 12-inch log. Cut log into 12 equal portions. Flatten each piece into a disc and roll into a circle about 4 inches wide x eighth-inch thick. Brush top of each circle with oil. Stack 2 circles together, oiled-side up, to make six double-layer circles. Roll and stretch stacked dough circles on very lightly floured surface to form six-inch pancakes.

In skillet over medium heat, cook doubled pancakes until blistered and browned on both sides, about 30 seconds to 1 minute per side. Remove from skillet and cool slightly. Peel layers apart to make two pancakes. Keep warm. Repeat with remaining pancakes. (Cover dough with a damp towel to keep from drying out while cooking pancakes.)

Trim the duck breast of excess fat from sides. Score diagonally shallow.

Pat dry and season with Baharat seasoning and a pinch of salt on the fat side.

In a non-stick pan heat canola oil on high until smoking. Add the breast skin side down and reduce heat to medium high to render some of the fat out. Flip over and finish in an oven at 400°F until medium (approximately four minutes).

Bring chicken stock to a boil and add couscous. Cover and let stand for five minutes. Once hydrated transfer to a sheet pan and completely cool in the fridge.

Heat a pan on medium high with canola oil. Add red pepper and shallot and sauté until translucent. Add couscous and almonds and continue to sauté for a few more minutes. Season with salt.

n a medium sized pot, add Cajun seasoning, garlic clove and enough oil to coat the bottom of the pot and submerge the spice. Bring to a simmer for one minute then remove from the heat and add the remainder of the oil. Allow to cool and infuse for one hour.

Strain through a thin towel or fine mesh strainer and reserve the oil.

To make the aioli, place the egg yolk, mustard, and lemon juice in a bowl and while vigorously whisking slowly add the oil infusion until completely incorporated. Season with salt to taste.

Bring the sugar, vinegar and dill to a gentle simmer. Once at a simmer cut the heat and add the pure vanilla extract.

Pour over the thinly sliced carrots and cover.

Allow to completely cool in the pickling liquid.

Place two piles of warm couscous on the plate in the lower half.

Trim the top left and bottom right corners of the finished duck breast so that when sliced on the bias it will lay flat with the cut side facing up.

Season the cut side with salt, add carrots and add aioli dots around the plate.