ARC RAIDERS

Servings: 12 bars

Time Estimated: 90

For the Apricots

In a medium saucepan over medium heat, combine fresh apricot quarters and honey or your choice of sweetener.

Cook for 15 to 20 minutes until completely broken down to a jammy consistency. Stir with a rubber spatula to avoid burning.

Purée with an immersion blender, then transfer to a heatproof container to cool.

For the Seeds

Combine the seeds in a dry nonstick pan. Toast over medium heat, tossing until fragrant.

For the Assembly

Preheat oven to 300° F (150° C).

In a mixing bowl, add seeds, dry apricots, and apricot jam and stir using a rubber spatula until thoroughly combined.

Taste for seasoning, then add light brown sugar and salt to your preference.

Transfer the mixture to your baking vessel and press firmly into the dish. Then bake in the preheated oven for anywhere from 1 to 2 hours.

The final result should be golden brown and the center should be set.

Allow to cool before slicing and serving.

Servings: 4

Time Estimated: 35

For the Prep

Roughly chop oyster mushrooms and green olives into bite-sized pieces.

Thinly slice garlic cloves, then roughly chop.

Use a microplane to zest the lemons and set them aside for later use.

Bring a pot of salted water to a boil and cook pasta according to box instructions.

Add olive oil to a nonstick pan over medium heat.

Thinly slice the shallot from root to tip (pole to pole) and finely chop a handful of fresh chives.

For the Pasta

Sauté oyster mushrooms in the nonstick pan until they have shrunk in size, released some moisture, and turned golden brown.

For the Sauce

In the middle of the nonstick pan, add some more extra virgin olive oil, and sauté shallots in the oil before tossing with the mushrooms.

Then add olives, allowing them to get a bit of heat before tossing to combine.

Add the vermouth and toss to combine.

Add olive oil to the center of the nonstick pan and sauté the garlic along with the lemon zest before combining with the mushrooms and olives.

Season with salt and pepper.

For the Assembly

Remove pasta from the pot 1 to 2 minutes shy of the recommended cook time, transferring to the nonstick pan and reserving the pasta water

Add the reserved lemon juices to the pan, pasta cooking water, and olive oil. Toss to combine.

Finely grate parmesan cheese into the nonstick pan and toss with extra splashes of hot pasta cooking water so it emulsifies into a smooth, creamy sauce.

Taste for seasoning and adjust to your preference.

Serve hot and enjoy.

For the Rooster Prep

Using kitchen shears, remove the backbone of the rooster by cutting along both sides of the spine. Flip the bird over and press firmly on the breastbone to flatten.

Season generously with kosher salt on both the inside and outside. Let sit at room temperature for 1 hour, or refrigerate uncovered overnight for best results.

For the Prickly Pear Braising Liquid

Carefully peel the prickly pears and roughly chop the flesh.

Place in a blender with the chicken stock and blend until smooth.

Pass the mixture through a fine mesh sieve to remove seeds and tough solids. Taste and lightly season with kosher salt. Set aside.

For the Rooster

Preheat oven to 325° F (163° C).

Heat your high-walled sauté pan or braiser over medium-high heat. Place the rooster skin-side down in the dry pan. Add a small drizzle of oil if needed).

Weigh the bird down with another pan or heavy object to ensure even browning. Cook for 6-10 minutes until deeply golden brown and crisp.

Remove the rooster and set aside.

In the same pan, add the sliced onion and cook until lightly carmelized, about 5-7 minutes.

Add sliced lemons, dried apricots, and garlic. Cook briefly until fragrant

Pour in the strained prickly pear-chicken stock mixture and bring to a gentle simmer.

Return the rooster to the pan, skin-side down, in the liquid.

Transfer the pan to the preheated oven and braise uncovered for 2 to 2 ½ hours, or until the meat is tender and reaches at least 175-185° F in the dark meat. The skin should develop a deep, burnished color from the natural sugars in the fruit.

For the Serving

Remove from the oven and let rest for 10-15 minutes.

Carve and serve with the braising liquid spooned over top, along with softened onions, lemons, and apricots.

For the Notes

Rooster meat is naturally leaner and tougher than chicken and benefits from slow, moist cooking.

For extra tenderness, consider marinating the bird overnight before cooking.

The prickly pear adds sweetness and earthy fruit notes, which deeply caramelize during braising.