By request, four B&E Organic thighs, trimmed, with Sprinkle Plenty and smoked paprika. Note this is an update from a post here long ago. Over the years I have gone from boneless thighs to bone in but no skin to now bone-in with skin. And it is rather simple.
On foil in oven 400 CR for about 25 mins, then out and glazed with honey and apple cider vinegar, then under the broiler for about 5 mins more to finish.
As before with sugar snap peas, but used whole package this time, crispy fried some prochuitto first and removed, then some ginger, then the peas, added toasted sesame oil and black sesame seed at the end and the crispy prosciutto. Was very good.
Kathy made us Pomegranate Margaritas again, she is loving them, and we had some Gnarly Head with the meal, Listening to Classic Jazz. Very good.
We love wings but sadly our favorite wing place is shut down for the duration. So I have been eyeing a recipe in my file for baked wings that promise to be crispy as well. And when I ventured out to Market Basket I was able to get organic Bell & Evans chicken wings. We have learned, it does make a difference. It is not just because they are organic, I know that, but it is that the product is higher quality.
The recipe for Crispy Baked Chicken Wings is from Bon Appetite and I expect you can find it there. But summarizing, I spread out the wing on a plate, salted, let stand a bit, added a lot of David’s Devil Dust and let sit a while.
Then on to a wire rack and into the oven at 400 F convection roast for 40 minutes. Was perfect, these smaller wings were showing some nice crispness.
The sauce is sorta your standard Buffalo sauce, butter, cayenne or more David’s Devil Dust, salt and pepper and some hot sauce, like Frank’s. Tossed the wings in it just before serving.
I had some poblanos in the fridge so wanted to make up some Mexican Mac & Cheese. I blistered the poblanos, then removed skin, stems and seeds and cut into strips. Then slow cooked some onions in butter, added the roasted poblanos, sliced serrano, garlic and oregano. Then added some cooked penne, creme fraiche and queso fresca. Add some more pasta water if too dry.
The shishitos are wicked simple, wash and dry them then toss in a blistering hot skillet with a bit of oil, let them take on some color and then season with flaky sea salt. Done.
There you have it. Serve with a nice red wine, Cattoo reminds us of our cat Wavey, she must have been their model at some point. Or some beer, your choice. Not only an excellent fun meal, but the leftovers a few days later were every bit as good.
Used the shiitake and oyster mushrooms we got at the farmer’s market Sunday in a clear broth mushroom soup from Cooking Light. It calls for three cups of mushrooms, I only had two but it still worked nicely. I used lots more vegetables (1/4 cup each) and more herbs than called for. And more fat.
Four B&E Chicken breasts with Feather Dustings, using the recipe from Gourmet with the shaved zucchini pappardelle. Fun, nice, but I think the chicken breasts need to be thinner, these were about 1 lb each. Pound them next time? It calls for skin on but I have never tried that. Zucchini was organic from New York.
Usual on caprese, using tomatoes we bought Sunday at the farmer’s market.
Butterflied a Bell and Evans 4 1/4 lb chicken, lots of Feather Dustings mixed in olive oil on the chicken and under the breast skin. Putting marinade under the skin keeps it from getting quite as crisp, but oh is the meat juicy! Cooked off fire for near to an hour, turning from time to time. For a short while skin down but mostly skin up. Also cooked neck and back for stock.
Lots of board sauce to go with it. Board sauce had parsley, shallots and diced serranos.
Made a salad that is a take off on the Kale Caesar I have been making. With escarole, radicchio, and arugula. Grated one hard boiled egg, some ricotta salata cheese, and used the leftover dressing for this salad from January. Very good!
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