I made Buffalo wing for dinner today. I actually used Picante Bufalo sauce, SourDough bread made with an Italian bread recipe, Martini chicken modified with bread crumbs as well as parm. cheese and mozzarella on top. I made both the chicken wings and chicken parm because Cassie does not care much for food with bones in it. Served with linguine and alfredo sauce and Italian tomato soup. Giada De Laurentis recipe. I made it a couple times a long time ago and thought it was good but wasn't excited about it today. We threw the left overs out.
Crispy Baked Chicken Wings Recipe
yield: SERVES 2-4 prep time: 15 MINUTES cook time: 40 MINUTES total time: 55 MINUTES
Ingredients:
2 lbs chicken wing pieces
salt
3 tbsp Frank's hot sauce
2 tbsp butter
dash of worcestershire sauce
ground cayenne pepper to taste, optional
Directions:
Preheat the oven to 450 degrees F.
Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).
Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel.
Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side. The wings should have crispy crackly golden skin on the side that was in contact with the sheet pan.
In a small saucepan or in the microwave, heat up the hot sauce, butter, worcestershire sauce and cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve immediately. Gobble them up while they're still crisp, and coated with sauce. Enjoy!
Note After tossing them in sauce I put them back in the oven for a few minutes to dry them out. I used Bufalo sauce and worcestershire sauce about 5 to 1, not heated, no butter, no cayenne.
Hearty Tomato Soup with Lemon and Rosemary
Recipe courtesy of Giada De Laurentiis
See this recipe on air Monday Jan. 07 at 1:30 PM ET/PT.
2 tablespoons butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche
Zest of one lemon
In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 to 6 servings
User Rating:
No Rating
Episode#: EI1109
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Breast of Chicken, Martini-Style
This recipe for breast of chicken, martini-style, is from "Two Meatballs in the Italian Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman. Note: I added mozzarella to the top of the cheese before it went in the oven and used half panko and half grated Param cheese for the coating instead of all parm. cheese.
INGREDIENTS
Serves 4.
• Coarse salt
• 8 ounces green beans or haricots verts, trimmed
• 4 carrots, cut into thin strips, about 2 inches long
• 4 boneless, skinless chicken breast halves (6 ounces each), tendons removed
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/3 cups freshly grated Parmigiano-Reggiano cheese
• 2 cups safflower or corn oil
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 3/4 cup dry white wine
DIRECTIONS
1. Preheat oven to 425 degrees.
2. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add carrots to boiling water and cook until tender-crisp, about 3 minutes. Drain and transfer vegetables to ice-water bath to cool. Drain and set aside. Repeat process with green beans.
3. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
4. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then di !p in egg, followed by cheese to coat.
5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.
Bread was a typical Italian bread recipe but used sour dough starter as part of the flour and water in the recipe.
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