I'll share my recipe, if you'll share yours, February 7, 2011

15 years ago

ALTON BROWN'S BUFFALO WINGS

Ingredients

12 whole chicken wings (about 3 pounds)

3 ounces (6 tablespoons) unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce

Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

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Comments (5)

patti43
15 years ago
Welcome home, Luckygardner, hope you enjoyed yourself!

This isn't tried and true, but it sounds good.

TARRAGON SEAFOOD SALAD

Water
2 tablespoons curry powder
8 ounces uncooked penne (tubular pasta)
3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well)
4 ounces smoked salmon, diced
1 1/2 cups lightly steamed, coarsely chopped asparagus
1 tablespoon chopped fresh tarragon (or 1 teaspoon dry)
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 tablespoons olive oil
Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup

Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g
Sodium: 450 mg Fiber: 2 g
Jasdip
15 years ago
Morning Lucky!!!

Here's a hearty sausage and pasta casserole.

Festival Sausage Bake (Mr. Food)

1 pound rigatoni pasta
2 tablespoons vegetable oil
1 1/4 pounds hot Italian sausage, cut into 1-inch pieces
2 large green bell peppers, cut into 1/2-inch strips
2 medium-sized onions, cut into 1/4-inch slices
2 teaspoons minced garlic
2 (26-ounce) jars spaghetti sauce
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

Preheat oven to 350F. Cook pasta according to package directions; drain.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage, peppers, onions, and garlic, and cook 15 to 20 minutes, or until sausage is cooked through and peppers and onions are tender, stirring occasionally.

Drain sausage mixture, and place in a large bowl. Add pasta, spaghetti sauce, and Parmesan cheese; mix well. Pour into a 9" x 13" baking dish, cover with aluminum foil, and bake 20 minutes.
Remove foil; sprinkle sausage bake with mozzarella cheese then bake 10 minutes, or until heated through and cheese is melted.
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I'll share my recipe, if you'll share yours, February 26, 2011
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This is dinner tonight. SALMON WELLINGTON 1 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed) 4 3/4 inch thick salmon fillet 4 Tbsp. minced shallots 4 Tbsp plus 2 teaspoons chopped fresh tarragon 1 md egg, beaten (for the glaze) FOR THE SAUCE 1/2 c dry white wine 1/2 c white wine vinegar 1/2 c chilled butter, diced (1 stick) 2 Tbsp. minced shallots Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square. Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles. Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge. Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon. Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick. Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes. Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes. Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper. Cut into 3rds. Place sauce over pastry and serve hot.
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I'll share my recipe, if you'll share yours, February 24, 2011
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I get so carried away with foodgawker. Every time I click on a recipe I have to read the whole blog! LOL!! Spring will soon be here and I'll be making this cheesecake--maybe for Easter. FRUIT SMOOTHIE NO-BAKE CHEESECAKE (Kraft) 1-1/2 c. gaham cracker crumbs 1/4 (1/2 stick) butter 2 Tbsp. sugar 4 pkg. (8 oz. each) neufchatel cheese (or regular cream cheese) 1/2 c. sugar 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 1 (8 oz.) Cool Whip, thawed and divided Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly in bottom of 13x9" pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 c.sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of Cool Whip. Spoon over crust. Refrigerate 4 hours until firm. Serve each portion with a dollop of remaining Cool Whip. Serves 16.
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I'll share my recipe, if you'll share yours, February 15, 2011
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PALACE CAFE WHITE CHOCOLATE BREAD PUDDING Posted by Recipethyme at recipegoldmine.com 8/19/2001 12:28 am Source: Chef Dick Brennan Jr., Palace Cafe - New Orleans, LA - http://dsc.discovery.com Chef Dick Brennan says that this is the most-requested recipe at Palace Cafe in New Orleans: a rich bread pudding flavored with white chocolate and topped with a warm white-chocolate sauce. Serves 8 to 10 Bread Pudding 3 cups heavy (whipping) cream 10 ounces white chocolate, chopped 1 cup milk 1/2 cup granulated sugar 2 eggs 8 egg yolks 1 loaf day-old French bread, cut into 1/4-inch-thick slices 2 tablespoons chocolate shaving for garnish White Chocolate Sauce 8 ounces white chocolate, chopped 1/3 cup heavy (whipping) cream To make the bread pudding: Preheat the oven to 275 degrees F. In a medium saucepan heat, but do not boil, the cream. Remove from the heat, add the white chocolate and stir until melted and smooth. In a double boiler over barely simmering water beat together the milk, sugar, eggs and egg yolks, and heat until warm. Blend the egg mixture into the cream and chocolate mixture. Place the bread slices in a baking pan. Pour half of the chocolate mixture over the bread. Let sit for 30 minutes, then pour in the rest of the chocolate mixture. Make sure all the bread is moistened. Cover with aluminum foil and bake for 15 minutes or until golden brown. To make the White Chocolate Sauce: In a double boiler over barely simmering water melt the chocolate, stirring until smooth. Remove from the heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in an airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth. To serve: Spoon the pudding hot out of the pan, top with warm sauce, and garnish with chocolate shavings. Or, let cool to room temperature for about 45 minutes, loosen the sides and invert the pan to unmold. Cut into squares. Top each serving with warm sauce and sprinkle with chocolate shavings.
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I'll share my recipe, if you'll share yours, February 27, 2011
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Another foodgawker recipe. It said it's a winter salad, but I'd like it anytime. MUSTARD CHICKEN SALAD (Barefoot Contessa) 4 bone-in chicken breast halves* Olive oil Coarse salt and fresh ground pepper 5 cups small brocolli florets 1 1/2 cups mayonnaise 1/2 cup Dijon mustard 1/4 cup whole grain mustard 2 tablespoons white wine vinegar 2 tablespoons minced fresh tarragon 1 pint cherry tomatoes, halved Preheat oven to 350. Place chicken in a baking pan lined with foil and rub with olive oil. Sprinke liberally with salt and pepper and roast for 45 minutes. Cool, discard skin and tear chicken meat into bite-sized pieces. *Or buy a roasted chicken at the market. Fill a large bowl with ice water and bring a large pot of water to a boil. Add broccoli to the boiling water and cook until crisp-tender, about one minute. Drain and place the brocolli in the bowl of ice water. Make the dressing by whisking the mayo, mustards, vinegar 1 tablespoon salt and 1 1/2 teaspoons salt together. Add enough dressing to the chicken to moisten well. Add the tarragon, broccoli and tomatoes and mix gently to combine. If you have time, cover and let sit in fridge for a couple of hours so the flavors can develop even more. Serve at room temperature.
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User
15 years ago
Here's one I just found at another board. Looks very easy

CRACKER TOFFEE

40 soda crackers ( 1 sleeve)

1 cup butter

2 cups brown sugar packed

2 cups chocolate chips

Preheat oven to 375F

Line cookie sheet with parchment paper. Arrange crackers in pan, flat side up

Combine sugar and butter in heavy bottomed medium sized pan. Heat on med till butter is melted and sugar has dissolved, stirring often. Increase heat to med hi Boil for 3 minutes without stirring. Pour over crackers, spread to cover
patti43
15 years ago
Joann--I've made that recipe a few times and they are delicious! You won't recognized the crackers. Be VERY careful pouring the hot liquid over the crackers. You can also sprinkle chocolate chips over the top after they're out of the oven and when melted spread over top.

Also be prepared to have them vanish pretty quick.
ravencajun Zone 8b TX
15 years ago
CHILI CHEESE FRITO CASSEROLE

1 pound ground beef
1/2 bag chili cheese Fritos
1 small can olives sliced, drained (I use the black)
1/3 cup diced sweet onion
1 cup Prego spaghetti sauce (you can use canned chili as a substitute)
2 cups shredded cheese, reserve 1 cup for topping
1 can corn, drained
salt and pepper

Brown ground beef with onions, salt and pepper to taste. Drain.

In a bowl, combine all ingredients except one cup of cheese. Mix well, spread in a 13 x 15" casserole dish, and top with cheese.* I like to squeeze a lime/lemon over the casserole before I put the cheese on top.

Bake 30 minutes at 350F.

I'll share my recipe, if you'll share yours, February 7, 2011

Comments (5)

patti43

Jasdip

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patti43

ravencajun Zone 8b TX

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