Start the year right with this meal, provided by Chef Paul Mattison out of this cookbook, Chef: The Story and Recipes of Chef Paul Mattison. Make sure you have a brick on hand for this special dish—that name is no euphemism. The dish is shown above served with Greens and Beans and with Caramelized Cipollinis, recipes for which can both be found in the tome.

Brick Seared Chicken 

Ingredients: 2 whole chickens; 1 cup olive oil; 2 fresh rosemary sprigs; 2 rough-chopped garlic cloves; ¼ cup vegetable oil; ¼ cup olive oil; 8 Caramelized Cipollini Onions; salt and pepper to taste.

Split chickens in half, remove the back and breast bones and set aside. Marinate chicken in olive oil, rosemary and garlic for at least two hours in the refrigerator. Remove from marinade and season with salt and pepper. Heat the vegetable and olive oils to medium heat in a large saucepan. Lay the chicken halves in the pan, skin side down first and top with a brick wrapped in foil. Cook for 8 to 10 minutes, without moving, until the edges turn golden. Remove brick, turn over and sauté for 1 to 2 minutes more. Transfer to a tray and finish in a 350-degree oven for 15 to 20 minutes. Serve with Greens and Beans and garnish with Caramelized Cipollini Onions. Serves four.