Cooking Gazette

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2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 (4-pound) chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

Combine first 9 ingredients in small bowl; whisk spice rub to blend
well. Transfer 1 tablespoon spice rub to medium bowl; add butter and
mix well.

Sprinkle spice rub over both sides of chicken pieces. Arrange
chicken pieces on waxed-paper-lined baking sheets. Cover chicken with
more waxed paper and let stand at room temperature at least 1 hour
and up to 2 hours.

Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned
butter. Spread remaining seasoned butter on 1 side of baguette
slices. Place bread slices on platter and cover. Place chicken on
grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until
skin is deep golden brown, about 15 minutes. Turn chicken again and
grill, skin side up, until cooked through (no red shows when chicken
is cut at thigh bone), about 5 minutes longer. Transfer chicken to
platter. Brush chicken with reserved 4 tablespoons seasoned butter.

Grill bread until just golden, about 2 minutes per side. Arrange
toasts around chicken and serve.

16 Ounces Cream Cheese, Softened
1-1/2 Teaspoons Vanilla
1 Egg, Beaten
1/2 Cup Sugar
1/2 Cup Raspberry Jam
2 Packages of Refrigerated Crescent Roll Dough
4 Ounces Sliced Almonds

Preheat oven to 350 degrees. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes.

2 red bell peppers
1 jalapeño pepper
1 (10-ounce) can whole clams — undrained
1 bacon slice
1 1/2 cups chopped onion
1 1/2 tablespoons all-purpose flour
4 cups cubed (1/2 inch) peeled baking potatoes
2 cups fresh corn kernels
1 cup chardonnay or other dry white wine
2 (8-ounce) bottles clam juice
3/4 cup half-and-half
1/2 cup chopped green onions
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened.

Place peppers in a zip-top plastic bag; seal. Let stand for 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.