Spicy Saffron-Chili-Garlic Chicken Wings
Marinating these wings a day before cooking them is the key to their amazing flavor. This recipe can easily be doubled to feed a larger crowd.
1. In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup canola oil, 1 teaspoon cayenne pepper, 1 teaspoon ground ancho chile pepper, 2 teaspoons sweet paprika, 2 cloves garlic (minced), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a little bit of honey, a bit of hot sauce, and a pinch of saffron threads (crushed). Place 2 pounds of chicken wings in a large resealable plastic bag. Pour the marinade over the wings; squeeze the bag a little to coat the wings. Place the bag in a bowl and refrigerate for at least 8 hours and up to 24 hours.
2. Meanwhile make the peppercorn ranch dipping sauce: On a cutting board, mince 1 clove garlic. Sprinkle the garlic with kosher salt then rub and crush it with the side of your knife until a paste forms. In the jar of a blender, combine the garlic paste, 1/2 cup buttermilk, 1/2 cup mayonnaise, a small handful of parsley, 1 tablespoon lime juice, 1/2 of a red jalepeno (seeded and chopped), and 1 shallot (chopped). Puree until smooth. Pour mixture into a small bowl. Stir in 1 tablespoon freshly cracked pepper. Whisk in additional mayonnaise or buttermilk to make your ideal dipping sauce consistency. Add salt to taste.
3. About an hour before you are ready to serve, preheat oven to 350 F. Place the wings on a large baking sheet lined with parchment paper. Bake the wings for about 45 minutes to 1 hour, or until browned. Meanwhile, in a small bowl, mix together 1/4 cup hot sauce, 3 tablespoons melted butter, 1 teaspoon red wine vinegar, and a pinch of saffron
threads (crumbled). After the wings are finished cooking, place them in a bowl and toss them with the hot sauce mixture. Serve with the ranch dressing and celery sticks.
Veggies with Garlic-Chile Fondue
If you have a dessert fondue set, this is the perfect time to use it.
1. Cut various vegetables into bite-size pieces. (I used cauliflower, sweet red pepper, cherry tomatoes, and carrots.) Arrange them around a small fondue pot.
2. In a small saucepan, melt 3 tablespoons butter over low heat. Add 2 tablespoons olive oil, 1 teaspoon red chile flakes, and 2 cloves garlic (finely minced). Continue to cook over medium-low heat until mixture smells fragrant and garlic is just beginning to cook. Remove from heat. Stir in 1/2 teaspoon kosher salt and 1/4 cup chopped parsley. Transfer mixture to the fondue pot; heat just with a small tea candle. Use fondue forks to dip vegetables into fondue.
Herbed Venison Sliders with Celery Root Remoulade
A little ground pork mixed into the super-lean venison adds a bit of much needed fat. You may use all ground chuck as an alternative, if desired.
1. Prepare the remoulade: Using a large knife, carefully remove the outside of a small to medium celery root (also called celeriac). Cut the peeled root into small chunks. Using a food processor with a shredding attachment, shred the celery root. Transfer to a medium bowl. In small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon dijon mustard, the juice of half a lemon, 1 tablespoon capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour over shredded celery root and toss to coat. Cover and refrigerate until ready to use.
2. In a large bowl, use your hands to mix together 1 pound ground venison, 1/2 pound ground pork shoulder, 1/4 cup chopped parsley, 2 tablespoons chopped basil, 1 teaspoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Form the mixture into 2-inch patties.
3. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon oil to the pan; turn the pan to coat. Working in 2 batches, fry the little burgers until nicely browned on each side, about 8 minutes for each batch. Serve the burgers topped with some of the remoulade on slider-size buns (see my bun recipe below).
Annie's Homemade Hamburger Buns
You can make all sizes of buns with this recipe. I usually make 4 large and about 12 to 16 small buns. Then I use what I need and freeze the rest.
1. In the bowl of a stand mixture (or a large bowl if you don't have one), whisk together 1 cup warm milk, 4 1/4 teaspoons dry yeast, 3 tablespoons melted butter, 3/4 cup warm water, 3 tablespoons softened lard, 4 teaspoons sugar, 1 teaspoon sea salt, and 2 eggs. Let stand 5 to 10 minutes.
2. With the mixer on (or with a wooden spoon), slowly mix in about 5 cups flour. Add the flour just until the mixture comes together to form a soft dough ball. Be sure to add the flour slowly, as not to add to much. Remember you can always add more, but you can't take it out. Use the dough hook attachment (or you hands) to knead the dough for about 10 minutes. Oil a large bowl and add the dough, turning to coat. Cover the bowl and allow to rise until doubled in size, about 1 1/2 hours. Punch down the dough and allow to rise again for another 2 hours.
3. After the second rising, punch down the dough and knead to form it into a ball. Remove chunks of the dough and form into balls. Place the dough balls on parchment-lined baking sheet and flatten slightly. Make about 1 1/2 inch balls for slider buns and 2 to 3 inch balls for regular sized buns. In a small bowl, whisk together 1 egg and 1 teaspoon water. Brush onto buns. Sprinkle the buns with sesame seeds. Allow the buns to proof for about 30 minutes. Meanwhile, preheat the oven to 400 F. Bake the buns for about 30 minutes or until golden brown.
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