Grilled Spatchcocked Peruvian Chicken

Ingredients
- 1 whole chicken, spatchcocked
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp white vinegar
- 1 tbsp oil
- 2 tsp kosher salt
- 1 tsp ground pepper
- 3 cloves garlic, minced

Directions
1. Spatchcock chicken, salt a few hours ahead or overnight
2. Combine remaining ingredients into paste, spread under chicken skin and all over chicken, let sit for a few hours
3. Grill on direct high heat, skin side down for 5 minutes, then flip over and continue cooking on medium-indirect heat for 25-35 minutes, until breast measures 150F and thigh 165F.
4.  Rest for 15 minutes before carving

Catalan Braised Turkey Legs

Ingredients
- 2 turkey legs, 2 turkey wings
- 2/3 cup raisins
- 1/2 cup prunes
- 1 cup dry sherry
- 3 red onions thinly sliced
- 1 cup chopped tomatoes
- 3 cups stock
- 2 tbsp pinenuts

Directions
1. Soak raisins and prunes in sherry for at least 12 hours, then drain off sherry and reserve
2. Season turkey with salt and pepper overnight
3. Brown turkey in pan, remove pieces and saute onions until caramelized. Deglaze pan with sherry
4. When alcohol has evaporated, add tomatoes, stock and turkey. Simmer for 30 minutes lid off, then add raisins and prunes and cook covered for 1 hour
5. Remove turkey meat from bone, reduce sauce on high heat if it has not thickened enough, and add meat back in. Salt and pepper to taste.
6. Toast pinenuts and add to finish

Pressure cooker variation: At step 4, add in all ingredients and pressure cook high for 25 minutes. Quick release, and remove turkey to pull meat off bone. Saute function to reduce sauce.

Japanese Sesame Salad Dressing

Ingredients
- 3 tbsp sesame seeds
- 2 tbsp rice vinegar
- 1 1/2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp mirin
- 1/2 tsp sesame oil

Directions
1. Toast sesame seeds until fragrant, then grind in spice grinder until powder
2. Combine all ingredients

Grilled Shwarma Chicken Thighs

Ingredients
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tbsp cardamon
- 1/2 tsp black pepper
- 1/2 tbsp paprika
- 1 tsp ground ginger
- 1 tsp tumeric powder
- 1 tsp salt
- 2 garlic cloves minced
- 3 tbsp olive oil
- 8-9 chicken thighs

Directions
1. Makes slices in the thigh along the bone and meat. Salt thighs overnight
2. Grind whole spices together in spice grinder
3. Mix all ingredients together to form a paste, spread over thighs and marinate at least 1 hour
4. Grill skin side down, 5 minutes direct heat (or until skins nicely browned), then 8 minutes over medium indirect heat until juices run clear