Dinosaur Bar-B-Que Honey Hush Cornbread

Hurricane Irene is hitting most of New England right now, while I sit snuggled safely in my house in Upstate New York. I've been huddled on my laptop all day keeping an eye on the storm and all my friends in Boston. I can't think of a better time to introduce a new recipe dedicated to my second home.

Actually, this recipe pays homage to both my homes, here in Syracuse and back in Boston. Syracuse is pretty quaint as far as cities go, but if we're known for one thing (besides Syracuse University basketball) it's Dinosaur Bar-B-Que. This barbecue joint has been famous since I was born, originating right off of West Gennesee Street in downtown Syracuse, and has since introduced locations in Harlem, Troy, and Rochester.

Dinosaur Bar-B-Que was voted America's Best BBQ in a nation-wide search held by "Good Morning America" back in 2009. It has also been featured on the Travel Channel's show Man v. Food. Dylan and I are in a constant debate about the supremacy of Dinosaur Bar-B-Que, as he is convinced there is no {insert noun} better than the one in DC. I've since gotten him to admit that it is "on par" with his favorite barbecue restaurant in his hometown. I'll accept that as defeat.

Dinosaur Bar-B-Que  Honey Hush Cornbread
Serves: 9  Prep: 10 minutes  Total: 40 minutes

Ingredients
1 1/4 cups yellow cornmeal
1/4 cup sugar
3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 cup buttermilk
2 eggs
1/2 tsp vanilla
1/4 cup butter
2 tablespoons honey*

Directions
Preheat oven to 350. In a bowl, combine cornmeal, sugar, flour, baking powder, baking soda and kosher salt.
In a separate bowl, whisk buttermilk, eggs, vanilla, melted butter and honey. Pour wet ingredients over dry ingredients and mix until moist all the way through.
Pour the batter into a greased 8x8 inch baking pan and bake for 25 to 30 minutes.

*In the original recipe, the honey is brushed on top of the cornbread after baking. I decided to incorporate it into the batter for a richer taste throughout. Either way will do the trick!

Artichoke and Sweet Potato Fries with Tangy Chile Aioli

This was my first time ever eating boiled artichoke, and maybe it was because of the delicious chile aioli, but I was impressed! Enjoy this veggie combination as a mid-afternoon snack or a light meal. I made it for dinner earlier this week and finished off some leftover duck I had from my favorite Cambridge restaurant, Henrietta's Table, using the aioli as a dipping sauce. While I'm pretty much a fan of any mayonnaise-based dip, this aioli is the perfect pairing for sweet potato fries. I loved it so much, I'm actually making it again tonight!

Artichoke and Sweet Potato Fries with Tangy Chile Aioli
Serves: 2  Prep: 15 minutes  Total: 45 minutes 

Ingredients
2 artichoke hearts
1 sweet potato
Olive oil
Sea salt and coarse ground pepper
1/2 cup mayo
1 tbs lemon juice
1/2 tsp chile powder
2 cloves garlic

Directions
Fill a large pot with salted water and bring to a boil. Trim the tops of the artichokes and cut the stems so they can stand upright. Place the artichokes in boiling water and cook for approximately 30 minutes, or until they can be easily poked with a fork.
Slice your sweet potato vertically into thick strips, then the other way to create thick fry cuts. Toss the fries in a glass baking dish with olive oil, sea salt and coarse ground pepper. Bake in the oven at 425 for 30-40 minutes or until crispy on the outside.
While the artichoke and sweet potato fries are cooking, make the aioli sauce for dipping by combining the mayo, lemon juice, and chile powder in a small bowl. Dice two small garlic cloves or push through a garlic press and add to the mayo mixture, stirring well. Add more chile powder to taste.

Caprese Pasta Salad

I originally made this recipe on a lazy day last summer. My friends and I were sitting by the pool craving a cool pasta salad. The original recipe was made with feta, but I decided to try fresh mozzarella balls and I'm happy I did. This meal takes 15 minutes to prep and is great served fresh, or cold the next day. Whether you're in the mood for a steamy hot pasta dish, or a cold side at a barbecue, this is the perfect recipe!

Caprese Pasta Salad
Serves: 6  Prep: 15 minutes  Total: 15 minutes

Ingredients
1 pound whole wheat pasta
2 cups of cherry tomatoes, halved
1 cup fresh mozzarella, chopped
1 cup basil, chopped
3 tbs olive oil
3 tbs vinegar

Directions
Boil water in a pot and cook pasta until al dente. Add tomatoes, mozzarella and basil to the pasta and mix well. Pour oil and vinegar over and toss. Serve immediately or refrigerate to serve cold.