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Friday, October 21, 2016

Chipotle-Lime Chicken Wings

Mark Bittman  
  Time 45 minutes 
  10 ratings *****
Featured in: The Key To A Truly Great Chicken Wing.

3 pounds of chicken wings
1/3 cup olive oil
3 tablespoons chopped chipotles in adobo (include some of the sauce)
3 tablespoons lime juice
1 tablespoon minced garlic
 salt and pepper

Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
Step 3
Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
Step 4
While the wings cook, combine 1/3 cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl.
Step 5
When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Nutritional analysis per serving (12 servings)
272 calories; 20 grams fat; 5 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams protein; 125 milligrams cholesterol; 131 milligrams sodium

Joan K.  2 months ago
I love these grilled wing recipes Mr. Bittman created. This one and the Buffalo Wings one are fabulous. Haven’t tried any of the others, but I intend to.

Shagadelic Cocktail

Recipe for Shagadelic Cocktail. When this taxi-yellow drink in a martini glass rimmed with coconut comes your way, it almost seems to be showing off 

2 tablespoons unsweetened shredded dried coconut
1 teaspoon corn syrup, simple syrup or agave nectar
4 ounces bottled passion fruit juice - 1/2 cup - such as Looza brand
1/2 ounce Cointreau - 1 tablespoon
2 ounces white rum - 1/4 cup - such as 10 Cane brand
1 ounce coconut rum - 2 tablespoons - such as Malibu brand
2 teaspoons lime juice -- juice of 1/2 lime
ice cubes
2 maraschino cherries

1. In a spice grinder or coffee grinder, finely grind the coconut.  Pile the coconut on a saucer.
2. Dip your finger into the corn syrup and run it around the rims of 2 glasses.  (Don’t cheat and use a lime half, because the coconut won’t stay on the glass.)  Dip the rim of each glass into the coconut, making sure the rim is coated.
3. In a cocktail shaker, combine the passion fruit juice, Cointreau, white and coconut rums, and lime juice.  Fill the shaker with ice, cover, and shake.  Strain into the coconut rimmed glasses and add a cherry to each glass.  Serve immediately, taking care not to slosh the coconut off the rim.

Simple Steak au Poivre

David Tanis  
  Time 30 minutes 
 Yield 4 servings 
 131 ratings *****

Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.
Featured in: Mastering Steak Au Poivre.

4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
1 tablespoon coarsely crushed black pepper
1 teaspoon coarsely crushed Sichuan pepper
2 tablespoons unsalted butter
2 large shallots, finely diced
1 ½ cups rich beef or chicken broth
1 tablespoon Cognac or bourbon
¼ cup crème fraîche
1 bunch watercress, for garnish

Step 1
Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
Step 2
Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
Step 3
Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
Step 4
Make the sauce: Add 1 tablespoon butter to the pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened.
Step 5
Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.

Nutritional analysis per serving (4 servings)
550 calories; 39 grams fat; 17 grams saturated fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 37 grams protein; 167 milligrams cholesterol; 276 milligrams sodium

Tammy  2 months ago
Used full fat yogurt (since I couldn't find creme fraiche in my local food desert's stores). Sauce was thin but had a slight tang that I felt mimicked creme fraiche. Absolutely loved the addition of Szechuan Peppercorns.

Big Bob Gibson Bar-B-Q White Sauce

Annemarie Conte 
Time 5 minutes 
Yield 4 cups 
5 ratings ****
Featured in: A Barbecue Sauce That Transforms Chicken.

2 cups mayonnaise
1 cup distilled white vinegar
½ cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
½ teaspoon cayenne pepper

In a large bowl, combine all the ingredients and blend well. Store refrigerated in an airtight container for up to 2 weeks. Serve with grilled chicken.

Nutritional analysis per serving (32 servings)
103 calories; 11 grams fat; 5 milligrams cholesterol; 157 milligrams sodium

Adapted from "Big Bob Gibson's BBQ Book" by Chris Lilly

Holly Clegg S Chocolate Italian Cream Cake

Recipe for Holly Clegg's Chocolate Italian Cream Cake. What can be even more decadent than adding chocolate to an all time favorite? 

1/2 cup margarine
1/4 cup canola oil
2 cups sugar
2 large eggs, separated
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon coconut extract
1/2 cup chopped pecans
1/2 cup flaked coconut
4 large egg whites
Chocolate Cream Cheese Icing:
1 package (8 ounces) reduced-fat cream cheese, softened
3 tablespoons margarine
1 box (16 ounces )powdered sugar
1/4 cup cocoa
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

In a mixing bowl cream the margarine and oil. Gradually add the sugar and beat until light and fluffy. Add the 2 egg yolks, one at a time, beating well after each addition.
Mix the flour, cocoa, and baking soda together. Add the flour to the sugar mixture, alternating with the buttermilk and ending with the flour. beat after each addition. Add the vanilla, butter, and coconut extracts and the pecans.
In a mixing bowl, beat all 6 egg whites until stiff peaks form. Fold the beaten egg whites into the batter mixture. Pour the batter evenly into the cake pans. Bake for 20 to 25 minutes, until the tops spring back when touched. Cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool thoroughly.
Prepare the icing: in mixing bowl, beat the cream cheese and margarine until smooth. Mix together a little powdered sugar with cocoa and cinnamon and add to cream cheese mixture. Gradually add remaining powdered sugar beating until light. Blend in the vanilla. Frost the layers and sides of the cake with cream cheese Icing.

Per Serving: Calories 382 Protein (g) 5 Carbohydrate (g) 56 Fat (g) 16 Calories from fat (%) 36 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 30 Sodium (mg) 225
Diabetic Exchanges: 3.5 other carbohydrate, 3 fat

Thursday, October 20, 2016

Chicken With Apricot Tamarind and Chipotle Sauce

Joan Nathan  
  Time 1 hour 
 Yield 6 to 8 servings 
Featured in: A Taste Of Passover, With A Mexican Accent.

1 chicken, cut into 8 pieces
1 teaspoon kosher or sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup kosher for Passover vegetable oil
¾ cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
¼ cup sugar
2 tablespoons sauce from chipotles in adobo
1 or more chipotle peppers from chipotles in adobo, optional

Step 1
Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
Step 2
Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
Step 3
Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.

Adapted from Patricia Jinich

Nutritional analysis per serving (6 servings)
756 calories; 52 grams fat; 10 grams saturated fat; 27 grams monounsaturated fat; 10 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 42 grams protein; 169 milligrams cholesterol; 662 milligrams sodium

Chile Chimichurri

Mark Bittman  
  Time 10 minutes 
 Yield 4 servings. 
 13 ratings *****

Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like you're eating one while out on the town.

Featured in: The Pleasure Of A Steak At Home.

2 cups fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
1 medium jalapeño chile (more or less to taste), trimmed and halved
1 large clove garlic, or more to taste
½ cup extra-virgin olive oil, or more if you’d like
2 tablespoons sherry or red-wine vinegar

Step 1
Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt. Purée, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
Step 2
Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning and serve right away. Or cover and refrigerate for up to a day; return to room temperature before serving.

Nutritional analysis per serving (4 servings)
267 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram protein; 18 milligrams sodium