Sunday, May 24, 2009
A Double Magazine Challenge!
Always up for a challenge, this time I managed to find two new recipes from the huge stack of magazines that are piling up on the night table. Suzy at Kitchen Bouquet started this challenge for herself and I loved the idea so I jumped in more than a few posts ago! Click here for her Challenge posts! I think my biggest challenge isn't so much finding a recipe but more FOLLOWING the recipe! Distractions always get in the way!
From Gourmet's recent issue, I made Peach-Lacquered Chicken Wings. The wings came out great, sweet and sticky, next time I'd even more pepper than I threw in. I changed it up a little, I roasted the wings at 400 for about 20 minutes or so, and basted once with the sauce. Then when the wings were pretty much cooked through, I drained the pan and then broiled to crisp it up, basting and then turning the wings and basting again. Twice. Until it got crispy and sticky. Much easier than standing over the broiler for twenty minutes. My smoke alarm appreciated the change in the recipe!
Just out the broiler, perfectly charred! You have to watch these things. The smoke alarm kept me posted!
They actually came out perfect. The burning was from the sauce in the pan. and maybe one or two or four of the wings! Do you think I'd show a picture of the extremely burned ones? Definitely a keeper recipe. Another easy one.
Peach-Lacquered Chicken Wings
Recipe by Melissa Roberts
Gourmet, June 2009
3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes (I used more!)
4 lb chicken wings, tips removed if desired
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
and for the side dish, Rösti Potatoes from Food& Wine seemed easy enough. It's a Swiss-style potato pancake. Reminded me of a giant latke without the onions. So I got out my trusty food processor and the cast iron pan and I was all set. Except I had no baking potatoes. I had a ton of fingerlings, so why not. Being lazy, I never peeled them, and just grated away in the food processor. I assumed the pan was hot enough. Never assume. So big deal, I turned the heat up. It was beginning to look a little grayish. I tried to slide it out of the pan onto a plate so I could fry the other side. It stuck. I manged to get it back in the pan. So maybe I will call my potatoes, Sloppy Rösti's! They sure did taste good, even if they weren't pretty!
Recipe by Francis Mallmann
Food & Wine, June 2009
2 1/2 pounds baking potatoes, scrubbed
Extra-virgin olive oil, for frying
Heat a large griddle over moderately low heat or on a preheated grill. On a work surface, using a box grater, coarsely shred the potatoes into 10 fluffy piles—don’t pat the piles down.
Add 1/8 inch of oil to the griddle and heat until shimmering. Carefully transfer the potato piles to the griddle, keeping them fluffy and evenly spaced. Season with salt. Cook over moderately low heat until well-browned and crisp on the bottom, 15 minutes. Turn the piles, adding another 1/8 inch of oil to the griddle. Cook for 15 minutes longer, until the potatoes are browned and crisp; season with salt and serve.
The rösti potatoes can be fried 2 hours in advance. Reheat before serving.