Red Pepper Miso Wings

Hey Guys...Here is a post Thanksgiving treat....


Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor.


The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that is just asking to be taken to a holiday potluck.


INGREDIENTS:


3 pounds chicken drumettes (24 drumettes)

2 tablespoons canola oil

1 tablespoon toasted seasame oil

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup red pepper jelly

1/4 cup white miso

1/4 cup rice vinegar

1 tablespoon chopped, peeled fresh ginger

1 tablespoon chopped garlic

1/4 cup sliced scallions

1/4 cup thinly sliced fresh Thai basil leaves

1 lime, cut into wedges
 

DIRECTIONS:
1. Preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil. Place a wire rack on prepared baking sheet; coat rack with cooking spray. Toss together drumettes, canola oil, and sesame oil in a medium bowl. Spread in a single layer on prepared rack. Sprinkle evenly with salt and black pepper. Bake in preheated oven until done, golden brown, and crispy, about 40 minutes.


2. Meanwhile, stir together pepper jelly, miso, rice vinegar, ginger, and garlic in a small saucepan. Cook over medium, stirring occasionally, until mixture is smooth and slightly thickened, about 1 minute.


3. Remove baking sheet from oven. Turn drumettes over, and brush 1/2 cup of the pepper jelly mixture over drumettes. Return to oven, and bake 10 minutes. Remove from oven, and brush drumettes with remaining pepper jelly mixture. Return to oven, and bake until wings are deep golden brown and slightly crispy but still sticky, about 10 minutes.


4. Place wings on a serving platter; sprinkle with scallions and basil. Serve with lime wedges.


Mmmmmm Enjoy!  Eat Well My Friends!

Happy Thanksgiving

Cornbread Waffles

Who would have thought that I would find something like this? Cornbread waffles....Waffles made from cornbread mix!

INGREDIENTS:

• 1 c. buttermilk
• 1/2 c. unsalted butter, melted (plus more for serving)
• 6 tbsp. sugar
• 2 large eggs
• 1 c. all-purpose flour
• 1 1/2 c. yellow cornmeal
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. kosher salt
• Cooking spray
• 2 tbsp. softened butter, for serving
• 1 tsp. honey

DIRECTIONS:

1. Preheat waffle iron and preheat oven to 200 degrees F (to keep waffles warm).
2. Meanwhile, whisk together buttermilk, butter, sugar, and eggs. In a separate large bowl, combine flour, cornmeal, baking soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula just until moist.
3. Spray waffle grates with nonstick cooking spray. With a big ice cream scoop, spoon about 1/4 cup batter into waffle iron. Cook until golden brown and cooked through, about 2 to 3 minutes per waffle.
4. Remove from waffle iron, place on baking sheet and keep warm in oven.
5. Mix together honey and softened butter to spread over warm waffles.

MMMMMMMMMMMMMMMM, Enjoy! Eat Well My Friends!

Baked Ricotta Gnudi With Vodka

Hi...It's been a few weeks...but I'm back....and with a nice comfortable recipe......You know I love Pasta..or anything Italian for that matter...Here is a new recipe....Baked Ricotta Gnudi With Vodka..

Ricotta Gnudi with creamy, garlicky vodka sauce with a nice layer of melted mozzarella. These dumpling-like gnocchi are made with ricotta instead of potatoes. They're super easy and fast! If this dish doesn't bring the folks running to the table, I'm not really sure what will! 

INGREDIENTS: 


For the vodka sauce:

• 2 tablespoons olive oil
• 7 cloves garlic, roughly chopped
• 3 tablespoons tomato paste
• One 28-ounce can San Marzano crushed tomatoes
• 1 1/2 tablespoons fresh basil, chopped
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 1/4 cup vodka
• 1/2 cup heavy cream

In a sauce pot with lid, heat olive oil over medium heat. Add the garlic and cook until fragrant, but be careful not to burn it. 

1. Add the tomato paste. Caramelize a bit by cooking it for about 45 seconds.
2. Add the crushed tomatoes, basil, oregano, salt, pepper flakes, bay leaf and 2 tablespoons of water.
3. Once the sauce begins to simmer, turn the heat to low and cover with lid only half-way. Simmer for 25 to 30 minutes stirring every 5 minutes.
4. After the sauce has simmered and thickened, heat a separate large pan over medium-high heat and add the vodka. Be careful not to flame it!
5. Reduce the vodka by half, about 3 to 4 minutes.
6. Add the tomato sauce into the pan. (Watch out for splatter!) Simmer for 2 minutes
7. Add the cream and simmer for another minute. Turn the heat off.

FOR THE BAKED GNUDI:

• 2 cups smooth ricotta cheese
• 2 large eggs
• 2 1/4 cups grated Parmesan cheese, divided
• 1 tablespoon fine salt
• 1/2 tablespoon fresh black pepper
• 1 1/4 cups all-purpose flour
• Vodka sauce (see recipe above)
• 1 fresh mozzarella ball
• Fresh black pepper

1. Pre-heat oven to 400° F.
2. In a large bowl, mix together the ricotta, eggs, Parmesan,
3. Add the flour in 2 additions mixing in between. Don't over mix! The dough will be sticky.
4. With floured hands, form the gnudi into 1 1/2 tablespoon dumplings. Softly roll the dough into a ball and then flatten. Rest the gnudi on a floured surface. Repeat until all dumplings are formed. It will make about 34 to 36 gnudi.
5. Bring a large pot of heavily salted water to a boil.
6. Using a spoon, create a whirlpool in the boiling water and add in the gnudi. Mix the water for a minute or so. This will help the gnudi not to stick to the bottom of the pot.
7. Boil the gnudi for about 6 minutes. They will float! Keep them in for an additional 2 minutes after they've floated.
8. Drain the gnudi and return them to the hot pot.
9. In a baking dish, place a tiny bit of the vodka sauce on the bottom. Place some of the gnudi along the bottom in one layer. Top with some sauce. Place another layer of gnudi, then sauce. Continue until you've used up all the gnudi and then top with the remainder of the sauce.
10. Lay the sliced fresh mozzarella and grated parmesan cheese over top.
11. Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is all melty! If you want to char the cheese a bit more, broil on high for 1 to 2 minutes. Serve warm.

Mmmmmmmmmmmmm, Enjoy!  Eat Well My Friends!