No Butter Chicken and Whole Wheat Rotis

Decided to make a little healthy Indaian food tonight. The no butter chicken was very easy and quick. This is the first time I've made roti wich is a Indian quick bread stuffed with cauliflower, cilantro, chilies, ginger and corriander. Brush it with a little garlic infused olive oil and you're money.

Have the tums ready. The butter chicken was SPICY.


No Butter Chicken

Ingredients

2 tablespoons grapeseed oil
1 small red onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh ginger
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon cumin seeds
1 tablespoon garam masala
1 teaspoon red chile flakes
1 teaspoon turmeric
1 teaspoon salt
1 pound chicken breasts, boneless and skinless, cut into cubes
1/4 cup low-fat yogurt
1/2 cup water
Serving suggestion: Serve with roti or rice

Process:

Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice.

Whole Wheat Roti

Ingredients:

1 1/2 cups whole wheat flour
1/2 cup chickpea flour
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch kosher salt and freshly ground black pepper
1 cup finely chopped fresh spinach
1 cup finely grated fresh broccoli
1 cup cooked mixed lentils
1 tablespoon grated fresh ginger
1/2 cup water

Process:

Combine the whole wheat flour, chickpea flour, cumin, coriander, salt, pepper, spinach, broccoli, lentils, ginger, and water in a large bowl and mix by hand until well combined. Continue to knead the dough until the dough has a smooth consistency, like bread dough. Remove a piece of dough, about the size of a golf ball and roll it into a round flat disk. Lightly dust a work surface with flour and then using a lightly-floured rolling pin, roll the ball into a thin patty (like a tortilla).
Place a nonstick pan over medium heat and gently place the rolled roti in the pan. Cook until it starts to bubble and then flip the roti over and cook the other side. The roti is done when there are brown spots on both sides, about 3 to 5 minutes total. Continue to roll and cook all the rotis.

TURDUCKIN TIME!!

Well ... I have officially made a turduckin from scratch. My father-in-law (Doug) and I made it over the weekend; it was a two-day process. On the first day, we deboned the turkey, duck, and chicken, leaving only the leg bones and wing bones of the turkey. (You can imagine my initial shock when Doug asked me to join him for a boning party. No ... seriously ... he could barely get it out because he was laughing so hard.) Next, we brined all three birds to make sure they didn't dry out during cooking. On the second day, we made two different stuffings - one traditional with cornbread and one with andouille sausage. All that remained was assembling the birds. Turkey on bottom, followed by layer of cornbread stuffing. Duck on next with another layer of cornbread stuffing. Chicken on top with a layer of andouille stuffing. We then rolled all of it up and stitched it shut with butcher's twine and a huge sewing needle. Walla ... you've got a turduckin!

Chicken Tacos

So, I've realized that most all my posts start with "So...," but I'm ok with that. So anyway, I made some chicken tacos. I simmered some chicken breasts in a poaching liquid that included some dried chili's, onion, garlic, bay leaf, cumin and water. Simmered for about 20 mins then I took out to let cool. I strained the liquid, shredded the chicken, and added it back to the strained liquid and cooked a little longer. I made some corn tortillas and garnished them the traditional way with some chopped white onion, cilantro and a squeeze of lime. I also made some salsa verde which was really good and easy- 4 Tomatillos, 1 whole serano, glove of garlic, half a lime, pinch of salt and a bunch of cilantro. Food processor for a few pulses and voila, Salsa Verde!

Turkey Noodle Soup

I hope you didn't let your turkey carcass go to waste this Thanksgiving. Our new Thanksgiving Day tradition consists of having our big turkey dinner for lunch and then putting up the Christmas tree. (Yeah, it's Beth's thing) I have also started making my own turkey stock while we decorate the tree, which allows me to enjoy Thanksgiving a little bit longer. Just hack up some of the bones, add the aromatics you roasted with the turkey (you did use aromatics when you roasted your turkey, right?) cover with water, add a heavy dose of salt, and let it boil for a couple of hours. I usually have apples, onions, garlic, celery, carrots, sage, thyme, and rosemary leftover from my turkey so I just throw it all in there for the stock, you could also use all fresh vegies too.

Check out the sweet ladle Beth got me for my birthday this year.

Ingredients

1 pot of turkey stock or 8-10 cups chicken stock
1 T butter
2 large carrots, diced
1 large onion, diced
3 stalks of celery
3 cups left over turkey (I use the dark meat for this)
2 cups small egg noodles
1/2 cup fresh parsley, chopped

Process:

Heat stock in large pot. In a seperate skillet, melt the butter and saute carrots, onion and celery until soft. When stock starts to simmer, add vegetables, turkey and egg noodles. Once noodles are fully cooked, add parsley and serve.

Chicken Bacon Tacos

Chicken Bacon Tacos

What’s up now Urban, back to back posties! Simple, delicious tacos.

Ingredients

Spice paste rubbed chicken breast, grilled and sliced.

Some bacon.

Corn Tortillas

Jeff’s famous Guacamole (see below)

Chopped tomato

Shredded Mozzarella

Cilantro

Squeeze of lime

Procedure

You can figure it out.

Jeff’s famous Guacamole

2- Avocados

1/2 – Small red onion

1- Jalapeño

1- Clove Garlic

Juice of lime (to taste)

Handful of cilantro

Salt and pepper

A dash of Cumin

Chop, mix to combine, don’t over mix though, or I’ll get ya.

Ps- Urban sucks.

General Urban's Chicken

I adapted this General Tso's recipe to be a little healthier than the original. Its not quite as good as the deepfried version, but pretty tasty and will satisfy your craving. If you add in some brown rice, it is certainly more filling than the original.

Serves:4-6
Prep: 15 min
Cooking time: 10 min

Ingredients:

2 T rice wine
1 T cornstarch
1/3 cup dark soy sauce, divided
3 t sesame oil, divided
3 3/4 cups cubed bonless skinless chicken breasts (or thighs if you want some flavor)
2 pieces orange zest, 1 inch each, minced
1/2 cup peanut or canola oil
2 t chili flakes
2 T fresh minced ginger
1 cup thinley sliced scallions
2 t sugar
steamed rice to serve

Method:

1. Combine rice wine, cornstarch, 2 Tablespoons of soy sauce and 2 teaspoons of the sesame oil in a large non-metalic bowl. Add the chicken and toss to coat. I also added some siracha. Cover and marinate for 1 hour.

2. Heat peanut oil in a wok over high heat. Use a slotted spoon to drain chicken from marinade then add to batches and stir fry for 2 minutes at a time or until cooked through. Remove from oil with previously mentioned slotted spoon and reserve in a bowl.

3. Drain all the oil from the wok, except for 1 Tablespoon. Reheat wok over high heat. Add ginger and chili flake, stir fry for 10 seconds. Return chicken to wok. Add scallions, sugar, orange zest, remaining soy sauce, and sesame oil. Stir fry 2-3 minutes longer. Serve over steamed rice and top with sesame seeds and bean sprouts.

Chicka - Chicka - Chickpea Curry

Here is a healthy meal you have quick and easy (thats what she said). Set it and forget it. I also pan roasted some boneless skinless chicken thighs and added those on top and it was awesome. I would recommend basmati rice for indian dishes as well.

Makes 6 to 8 servings
This recipe is from Chile Pepper magazine.

2 tablespoons canola oil
1 onion, diced
2 garlic cloves, pinced
1 piece (1-inch) fresh giner, peeled, grated
2 jalapeno pepper, finely diced
1 teaspoon groud cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
Freshly ground pepper
2 teaspoons garam masala (see Note)
2 cans (15 ounces each) chickpeas, drained, rinsed
1 can (28 ounces) tomatoes with juices
Hot cooked rice Combine all ingredients except rice in a slow cooker. Cook on high 2 hours or on low 3 to 4 hours.



Serve the curry over the hot cooked rice.

The 2010 Sever-Storey, LLP Wing Throwdown!

For the Super Bowl the guys from work and I decided to have a wing "throwdown," Bobby Flay style. Thought I would share the results with everyone.

Competitor #1: Tonny (not sure if it was technically legal to show up with two different kinds of wings and also be an hour late for the competition - but I was told "that's how Tonny rolls" - so no challenge was made)



Competitor #2: Phil



Competitor #3: Chris



Competitor #4: Matt



And the winner was ................. drum roll please ....................... Phil "The Kid" Sever! Not sure if that is really his nickname or Sailor Jerry made it up on the spot in the midst of celebration, but, regardless, they were delicious wings and well deserving of the title. Actually, all of the wings were excellent and I felt horrible the entire next day because I ate so many. I encourage all of you to have wing throwdowns in the future. The winning recipe is posted below for your enjoyment. I'm told that instead of using the thai dipping sauce as a dip to instead baste the wings in it or toss the wings with it.

Uncle Bubba's Wings
Recipe courtesy Paula Deen
• 3 pounds chicken wings
• 1 1/2 cups hot Sauce
• 1 1/2 tablespoons Cajun spice
• 1/2 tablespoons cayenne pepper
• 3/4 tablespoon garlic powder
• Oil, for frying
• Buffalo Sauce, recipe follows
• Thai Dipping Sauce, recipe follows
Directions
Combine hot sauce, and Cajun spice, pepper and garlic powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours.
Heat oil in a deep fryer or deep sided pot to 350 degrees F.
Remove wings from marinade and drain off excess moisture. Add wings carefully and in batches to hot oil, it splatters. Cook until crispy about 10 minutes. Serve with dipping sauces.

Buffalo sauce:
8 tablespoons softened butter
8 tablespoons hot sauce
Combine butter and hot sauce. Whisk until blended.

Thai Dipping Sauce:
1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket)
1 tablespoon soy sauce
Mix chili and soy sauce until well blended.

Rootbeer Bourbon Glazed Wings

For the super bowl we busted out the smoker and put these wings in there for about 2 hours. All I needed was a glaze to coat them. Thank you Emeril. I found this glaze on foodnetork.com, and it worked nicely. The smoking added a nice touch but you could easily grill or bake them.

As for the plethora of flavors, I didn't get a big bourbon flavor, so I would maybe increase that in the future. I also added 2 Thai bird chilies for some heat (I'll put some more in next time). The rootbeer I used was Virgil's microbrewed (whole foods, glad I had a couple extras to drink) and I actually found the Pick-A-Peppa sauce at world market (which by the way is a great place to buy spices). This recipe made about 40 wings and there was glaze left over.

Glaze:
2 (12-ounce) cans/bottles root beer
2 tablespoons hot pepper jelly
1 bay leaf
2 tablespoons steak sauce (recommended: Emeril's Steak Sauce)
1 teaspoon Caribbean Pick-A-Peppa sauce
6 whole cloves
1 stick cinnamon
1 orange, zested and juiced
1 lemon, zested and juiced
1/2 vanilla bean, split and scraped
2 teaspoons bitters (recommended: Angostura)
1 cup bourbon
1 cup sugar
2 thai bird chilies

Method:

To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Remove the glaze from the stove and strain though a fine mesh strainer. Reserve and keep warm, until ready to use.

Toss cooked wings in glaze and broil for 1-2 minutes while watching. These will burn quickly.

French Chicken in a Pot

Presentation points = 0. Deliciousness points = 10. French Chicken in a Pot is a winner in my book. Andy's braising post got me motivated last week. I saw this recipe on Cook's Illustrated and it's a similar concept to braising. Basically, instead of braising the meat in a flavorful sauce/liquid of some sort, you let the natural chicken juices be the braising liquid. The recipe is below and it's super easy, with one exception. Whenever you attempt to "sear-off" a whole chicken it gets to be a little tricky to work with. Not a big issue though. The chicken came out extremely moist. I'm talking uber-moist chicken here gentlemen. If that sounds like something you can sink your teeth into (won't be that hard due to how moist it is), then this recipe is for you. Here are a few pics I took as the process went along.






FRENCH CHICKEN IN A POT

Serves 4. Published January 1, 2008. From Cook's Illustrated.

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

INGREDIENTS
1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 - 1 teaspoon juice from 1 lemon

INSTRUCTIONS
. 1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Spotlight: Corn Tortillas

I propose that we start, what I like to refer to as, a Spotlight post. These so called "Spotlight Posts" should be an opportunity to highlight certain items that you're diggin on. Without further ado, I give you- Corn Tortillas.

Corn Tortillas

So if you haven't used fresh corn tortillas for anything you are missing out. They have great flavor and add a little something extra to your tacos, enchiladas, and what have you. Biggs by me carries them, make sure to get the fresh ones, re-hydrating the dry ones is a waste of money. I've made simple chicken tacos with just grilled chicken, quac, and pico di gallo. I've also made steak tacos with carmelized onions, goat cheese, and habanero salsa. If you use them for tacos just stick them in a saute pan over medium-high heat for about 20-30 secs on each side and keep them warm in foil. Last night I made some chicken enchiladas. I used this Tyler Florence recipe for the enchiladas, except I used roasted pablanos instead of the canned chilis http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html. I used this Emeril recipe for the sauce using Ancho and New Mexican chili powders http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html. So get out there and get yourself some Corn Tortillas!

Tandoori Chicken....No Tandoor Required

Tandoori Chicken............

I bought the garam masala from a spice shop in Indy. The name of it is Pensey's, their a national chain, anyone ever been there? Anyway, that's where I'm buying all my spices these days, it's a pretty cool place. Garam masala doesn't have much kick to it, so I added some spicy curry powder to this recipe. Turned out to be a nice addition. Could have used more actually. The chicken came out with a nice crust and the Indian flavor was very tasty. Served some garlic naan bread on the side, which I bought from Trader Joe's. The naan was freakin delicious, go buy some and eat it, you'll see. I will be making this again, maybe some tandoori chicken wings with a yogurt dip of some sort......??????


Serves 4
2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed


1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.

2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.

3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)

4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

Smoked Paprika Braised Chicken Thighs

As I was waiting on my ribs to finish, I also made these bomb-diggity braised chicken thighs. I actually used boneless skinless chicken thighs (still trying to shed some lb's) and added 8 oz of portobella mushrooms to the original recipe, which added some good flavor. Oh yeah, you must have smoked paprika, much different that regurlar paprika and worth the extra .50 cents (try looking in the mexican/ethnic section)

I forgot to take a pic before I ate it, and the leftovers didn't look to appetizing in a tupperware; so my bad on that one.

Ingredients
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
1 tablespoon vegetable oil
8 oz portobella mushrooms quarterd
2 medium yellow onions, quartered and thinly sliced crosswise
Salt and freshly ground black pepper
2 tablespoons flour
1 medium russet potato, small dice
2 cups low-sodium chicken broth

Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add mushrooms, and cook for 3 minutes. Add onions and garlic and season with salt and freshly ground black pepper. Cook until golden and softened, another 3 minutes. Sprinkle in flour and cook for another minute.

Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Serve with rice or buttered noodles.

Orange-Balsamic Glazed Chicken

Good new chicken recipe and all the ingredients should be in your pantry, except maybe the marmalade.

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula
Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

World’s Best Chicken Sandwich with Oven Fries

There are a couple aspects that do in deed make this the “World’s Best Chicken Sandwich,” and they must all be followed in order for it to officially be the “World’s Best.” 1- Cheese. The sandwich needs to have a good amount of melted cheese, and good cheese. My favorite would be some good Monterey Jack, but in a pinch Cheddar or even American will do. But just to be clear, the original and official “World’s Best Chicken Sandwich” was made with Monterey Jack. 2- Sauce. Both sides of the bun must be slathered with a combination of mayonnaise and Dijon mustard. The ration can vary based on taste, but you gotta have both to make the “World’s Best.” 3- Toppings. Your chicken sandwich will need to be dressed with the following- Iceberg, fresh sliced tomato, thinly sliced red onion, and some dank kosher pickles. Let me take a moment to elaborate on the importance of the pickle. If you are not currently using Kosher Pickles, I highly suggest that you pick up a jar. They add a whole nother dimension of flavor that you just don’t get with regular pickles and you can’t make the “World’s Best” without them. 4- Bun. You must use bakery fresh buns and they should either be warmed up on the grill, in the oven, or in the pan. 5- Last but not least, chicken. It’s best to use thin sliced chicken breasts, nicely seasoned, and cooked either on the grill or in a hot pan on the stove. There you have it, the secrets behind the “World’s Best Chicken Sandwich.” On to the details…

Recipe (Serves 2)

2- Thinly sliced chicken Breast

2- Bakery fresh buns

2- Slices (or equivalent) of Jack cheese

1- Ripe Tomato

Thinly sliced Red onion

Iceberg Lettuce

Kosher Pickles

Mayonnaise

Dijon Mustard

Jeff’s Seasoning (Kosher salt, fresh ground black pepper, garlic powder, paprika, a little cayenne, and a little onion powder.)

Procedure

Should be pretty straight forward. Pretty much all you need to do is cook the chicken then assemble the sandwich. Just make sure to season the chicken pretty well, cook it on a hot grill or in a hot pan. Throw the cheese on when they’re about done and cover until the it gets ooey gooey, and there ya have it. Warm up your bun, then put some mayo and mustard on each side, pile on the toppings s as you like, and enjoy.

Oven Fries

Oven fries are great. They’re cheap, delicious and easy to make. I probably have them with at least one meal a week. A great tip for these is to use the “Non-Stick Aluminum Foil.” If you don’t they will stick. On to the details…

Recipe

1- Russet potato per person

Enough EVOO to coat

Seasoning (Kosher salt, fresh ground black pepper, garlic powder, chili powder, and cayenne if you want them spicy. For the record, I always want them spicy)

Procedure

Preheat oven to 450 or 500. Cut your potato into pieces, toss them on the lined cookie sheet, season fairly liberally, drizzle with some oil, mix them all around with your hands until they are evenly coated, and toss them in the oven for 20 minutes or so. You can turn them over half way through, but it’s kind of a pain. Best served with ranch dressing IMO. That’s it- Oven Fries.

The Ultimate Chicken Wings With Curry-Lime Butter

Made these for the Bengals game. Very tasty wings courtesy of Tyler Florence. I'm keeping this recipe for future use. The wings can prob be cooked any way you want. When the weather gets better I'll put them on the grill to cook. The sauce is really flavorful and delicious, but the recipe is lacking any heat whatsoever. Next time I plan on adding some sort of spice (cayenne or fresh peppers?). Loving thai red curry past these days. I use it in everything: stir fry, soups, and even tuna salad.


Recipe: http://www.foodnetwork.com/recipes/tyler-florence/crisp-chicken-wings-with-chili-lime-butter-recipe/index.html