Two 7- to 8-bone racks of lamb, trimmed and Frenched (the butcher can do this)
2½ cups Red Mole
1 to 2 tablespoons canola or grapeseed oil
Kosher salt and freshly ground black pepper to taste
Cut the racks of lamb in half so that you have four 3- or 4-boned sections of meat.
Place on a platter or in a baking dish and cover the meat with 1½ cups of the mole (try to avoid wasting the mole on the bones). Cover and refrigerate for at least 4 hours, and for as long as overnight. Refrigerate the remaining mole for when you serve the dish.
Prepare a medium fire in a grill. Preheat the oven to 475 degrees.
Brush off any excess marinade from the lamb. Oil the grill rack, lay the racks of lamb on it, and grill, turning once or twice, until nicely browned on all sides. Be mindful that the fat on the lamb can drip and cause the flames to flare; if this happens, simply turn the lamb over or move it away from the hottest flames.
Transfer the meat to a small roasting pan and put it in the oven. Check it after 10 minutes, and discard any fat that may have accumulated in the bottom of the pan. Cook the lamb until it has reached the desired doneness. In my opinion, lamb from the rack is best served medium-rare. (When it is rare, the texture can be too springy; when medium-well to well-done, it often will be disagreeably dry.) An internal temperature of 130 degrees will be right—especially when you take into account that the temperature will rise another few degrees once it comes out of the oven. Allow the lamb to rest for a few minutes.
Meanwhile, warm the reserved mole in a small saucepan.
Cut the lamb into chops, or serve the halfracks as they are. Offer the mole on the side, with salt and pepper.
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Alligator Jambalaya ingredients
1 pound marinated alligator fillet cut into small pieces
1 pound hot sausage (Italian) cut into chunks
3 tablespoons oil
2/3 cup bell peppers chopped
2 cloves garlic, crushed
3/4 cup parsley
1 cup chopped fresh parsley
1 cup chopped celery
2 cans (16 ounce size) tomatoes
2 cups chicken stock
1 cup green onion
2 teaspoons oregano
2 dashes red hot sauce (optional)
Cajun spices to taste
salt, to taste
2 cups raw white rice
In deep frying pan (cast iron preferably) saute the bell pepper, garlic, parsley and celery.
While this is cooking, add tomatoes and their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven. Stir in spices, sauteed vegetables raw rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.