Pre heat your oven to 350 degrees. Add the olive oil to a large skillet or Dutch oven and heat at "medium" till hot. Season chicken pieces generously with salt and pepper on both sides, dredge the chicken in the flour and shake off any access and place into the skillet. Brown on both sides. Once the chicken is browned, remove it and place on a plate, you will be adding it back later. Add a bit more olive oil to your hot skillet and add the diced potatoes, add salt and pepper and cook for about 10 minutes or until the potatoes start to crisp up. Add shallots and garlic; continue to cook another 3 or 4 minutes until you can smell the garlic, then add the mushrooms. You may need to add some more olive oil at this point. Add a bit of salt and pepper to season the mushrooms. Cook another 5 minutes. Add the Grumpy's Not So Bold Barbeque Sauce® and let the flavors concentrate by cooking another 3 to 4 minutes then add back your chicken, place the sprigs of rosemary around the chicken, pour the red wine over the dish and add enough water to go half way up the pan. Place the skillet in your pre heated oven and finish cooking the chicken for about 20 minutes. Garnish with fresh parsley, chopped roughly. Serve with a crisp green salad and crusty bread.
*Recipe note: You can use Grumpy's Bold XX® if you prefer your dish to have more of a kick.

First step is to make the marinade: take 3/4 cup of your teriyaki sauce and mix it with 1/2 cup of Grumpy's Barbeque Sauce®. Add 1/2 of your sliced scallions (reserving the other half for garnishing) then add the garlic. Mix all together and pour over chicken. Cover and place in the refrigerate for up to 2 hours. Do not marinade longer then 2 hours or the teriyaki sauce can start to brake down the meat. Second step: Pre heat your oven to 350 degrees. Mix the remaining sauces and set aside. Heat a large skillet with vegetable oil enough to coat the pan well. Once the skillet is hot add the chicken and sear on both sides. Once the chicken has been seared pour the sauce over the chicken and place in your pre heated oven and cook for 20 minutes or until chicken is cooked. Remove the chicken from the pan and place on a serving platter. Place skillet on a medium low heat and pour enough red wine to deglaze all the crispy bits in the bottom of the pan roughly about 1/2 cup. Once the wine has begun to bubble a bit take a wooden spoon and scrap the bottom of the pan to release all the bits into the wine. Keep stiring and scraping until the sauce has begun to thicken and come together about 3 minutes. Pour sauce over chicken and garnish with the rest of the sliced scallions. Serve with sauteed sugar snap peas and Jasmine Rice.
*Recipe note: You can use bone-in chicken and grill it. This also works well with beef and fatty fish such as salmon.

For the dough: In the bowl of a stand mixer with the bread hook attached, add the water; combine the sugar and yeast and sprinkle over the water. With the motor on low, gently mix. Allow to sit about 5 minutes until you see the yeast become foamy. Turn the mixer on low and add the olive oil and salt. Begin to add the flour very slowly until it has all been incorporated. You will know when you have enough flour when the dough begins to pull away from the bowl and forms a ball around the hook. Once the dough has formed a ball, turn the dough out onto a floured surface and kneed until the dough feels elastic. Place the dough into a bowl coated with olive oil & place plastic wrap over the bowl; allow to rise until doubled in size. Meanwhile get your toppings ready: Pull the chicken off the bone and cut it into chunky pieces. Slice red onion nice and thin and saute with the minced garlic until soft and translucent; add the sliced mushrooms.
Prepare your grill. (I like doing this outside with charcoal but you may use an indoor grill or gas grill.) Make sure which ever you choose you oil the grill very well so the dough does not stick.
Once the dough has doubled in size punch it down and kneed just a little bit. Let it rest for about 10 to 15 minutes. Now you can do one big pizza or about 4 individual pizzas; either way, roll dough, spread your sauce and add the chicken and onion-mushroom mixture, then top with your sliced cheese. Place on your grill & lower the lid (if outside). Allow to grill about 5-10 minutes or until the crust is crisp and the cheese is melted and bubbly.
*Recipe notes: you may use whole roasted chicken from the grocery store.

Place all the ingredients in a large saucepan and on medium low heat allow to cook until the cranberries have burst and are tender. This glaze goes very well on chicken as well as pork.

Heat a large skillet and season both sides of the steaks with salt and then rub on the pepper. Remember Steak au Poivre is pepper steak so you want to be generous with the pepper. Once your skillet is hot, add extra virgin olive oil and sear on both sides. Cook until desired temperature (I like it rare so that is about 5 minutes on each side). Remove steak from pan and place on a platter and allow to rest. The meat will continue to cook as it rests.
Add the red wine to your hot skillet and deglaze the pan by scraping the bottom to release all the brown bits into the wine.
Allow the wine to reduce by half, about 5 minutes; add the Grumpy's Barbeque Sauce® and whisk. Once the sauce has been combined, turn off the heat and whisk in the cold butter; the sauce will thicken and become rich. Pour the sauce over the steaks.
This dish goes very well with roasted new potatoes and a crisp green salad with light vinaigrette and most definitely a glass of rich red wine.

Mix all ingredients except shrimp in a bowl. Heat pan on medium heat with a tablespoon of oil, cook shrimp. When shrimp become pink (about 3 to 5 minutes) lower the heat & add the sauce. Heat long enough for all the shrimp to becomes coated in the sauce. Serve over Jasmine Rice. Serves 4.
*Chef's note: You can use smaller shrimp and use this as an appetizer. Also you can substitute chicken or beef for the shrimp.

Preheat oven to 350 degrees. In a large bowl, combine meat, eggs, breadcrumbs, oil, shallots, and garlic. Add 1/3 cup of Grumpy's®, salt & pepper. Place in loaf pan or shape into loaf. Take the side of your hand & run it down the middle of meatloaf to create a well through length of loaf. Add cheddar cheese then shape the meat back over the cheese so the cheese is now in the middle of meatloaf. Pour remaining sauce over meatloaf & bake 30 to 40 minutes.

Place all ingredients in baking dish, mix well and place in a 350 degree oven for 35 to 40 minutes.