Chorizo & Chicken Skewers – Make Some For Your Buddy

At some point this summer, you’ll get tired of grilled chicken. Any grilled chicken. No matter the marinade, or the delivery system, you will have simply reached your limit, and that’s when you need to reach for the chorizo. 

Impale a few slices of this famously delicious, Spanish sausage in between your chunks of chicken, and as it grills, it will splatter its spicy, smoky fat all over its much blander skewermate, and once again, you and grilled chicken will be good buddies...just like Eddie Murphy and Nick Nolte.

That reference will make a lot more sense once you watch the beginning of the video. Anyway, this is nothing more than a suggestion to help cure grilled chicken fatigue, and as usual, I expect you to tailor this concept to your own strange and exotic tastes. I hope you give this a try soon. Enjoy!

Ingredients for 4 Skewers:

8 oz chorizo sausage, cut in 16 pieces

2 large chicken breasts, cut in 10 pieces each

1/2 red onion

1 red bell pepper

salt and pepper to taste

1 tsp smoked paprika

cayenne to taste

1 tbsp sherry vinegar

1 tbsp olive oil

2 tsp minced fresh oregano

Chicken and Olives – Shaken and Stirred

As I mention in the video, I’ve done almost 1,000 videos, and yet can’t remember ever featuring chicken and olives in one before. Considering how brilliant a combination they are, this is nothing short of astounding. I think there are a few in our famous arroz con pollo recipe, but as far as full co-star billing, this is the first time.

Hopefully, it was worth the wait. For that to be the case, you should probably really like, if not love, olives. Their sharp, briny bite is the dominant flavor here, which is why it pairs so well with chicken breast. This one of those dishes where if you tasted the chicken and sauce separately, you probably wouldn’t be very impressed, but together – magic.

Any pitted olives will work, but the Kalamata and Castelvetrano varieties are highly recommended. Luckily, most every large grocery now has an olive bar somewhere, so you shouldn’t have too much trouble finding them. Speaking of finding products, you may actually have a harder time locating the Herbs De Provence.

We haven’t used this Mediterranean dried-herb blend in a while, and if you can find it, it’s worth picking up a bottle. Trust me, you’ll use the rest this grilling season. If you can’t find any, you can always make your own, and I’ve listed the ingredients below. Anyway, if you’ve been looking for a new chicken recipe, especially one with olives in it, then I hope you give this a try soon. Enjoy!

Ingredients:

4 boneless, skin-on chicken breasts

salt, pepper, and cayenne to taste

2 tsp Herbs De Provence (the brand I used contained dried chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme, and parsley)

2 tbsp olive oil

1/4 cup sliced shallots

1 cup sliced olives

1 cup chicken broth

1 lemon, juiced

2 tbsp reserved Kalamata olive brine

1/2 tsp cumin

zest from one lemon

2 tbsp Italian parsley

2 tbsp cold butter, cut in 4 pieces

Chicken Kiev – A High Degree of Difficulty Always Scores Extra Points

Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could follow this exactly as shown, and still have undercooked meat, or leaking butter, or any number of other tragedies. So, why try?

Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

What makes this so challenging is that you can’t really cut, or poke into the Kiev to check for doneness. That would release the garlic-parsley butter prematurely, and be anticlimactic, to say the least. So, we go blindly by time. There are also variables like breast size, freezer temps/time, and oven crowding to deal with. 

However, if you use 8-oz breasts, and freeze exactly as shown here, then after a 2 to 3 minute deep-frying, these should take about 15-17 minutes to bake. The good news is that you have a few minutes after that before the meat gets noticeably drier, so you can give it a little extra time if it seems like it needs it.

One rule great of thumb is to listen for the butter. These are generally done when the garlic butter inside is hot enough to be forced out through the seams on the bottom, and when that happens you’ll hear a sizzle, and maybe see some butter leaking on to your pan. This is usually time to pull them out, and let them rest five minutes.

If you’re cooking more than four of these, make sure they are well spaced, and give them a few extra minutes. If I do these for a larger group, I always do a few extra, so I can cut into one and double-check. Don’t worry, it will be our secret.

Anyway, if you’re feeling brave, and want to enjoy something named after a place sort of near where they are holding the Winter Olympics, then I hope you give this amazing chicken Kiev recipe a try soon. Enjoy!

For 4 portions chicken Kiev:

For the butter:

2 cloves garlic, finely crushed

6 tablespoons unsalted butter

2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)

pinch of salt

4 large (8-oz) boneless skinless chicken breasts

salt and pepper to taste

1 cup flour with 2 tsp salt mixed in

2 eggs, beaten

2 cups panko breadcrumbs

vegetable oil for frying, enough for 2-inches in a small pot

*Bake at 400 degrees F. for 15 minutes or until cooked through

That Other Meat Sauce

We did a classic Italian bolognese sauce not too long ago, which reminded me that I’ve actually never posted a basic, Italian-American meat sauce. This sauce goes by many names, including Sunday sauce, since that’s the day it’s traditionally made, but for me growing up, this was just called “sauce.”

This is one of those primal recipes that always follows the same procedure, yet almost never contains exactly the same ingredients. I was raised on a blend of beef, pork, and chicken, but any and all leftover proteins can, and must, be added to the pot.

Meatballs are a great choice; as are things like pigs feet, neck bones, and other similar cuts. The tougher the meat, the better it’s going to be in this sauce. Besides playing meat roulette, I’ll also switch different herbs like basil in and out, as well as include the occasional season vegetable.

You can also vary your results here with different tomato products. I went old-school and hand-crushed whole plums, but you can also use crushed or pureed tomatoes as well. The finer and smoother the tomatoes are processed, the thicker your sauce will be, so keep that in mind. Speaking of tomatoes; yes, it is much better to caramelize the tomato paste with the onions before you add the San Marzanos, but I didn't because Grandma didn't, and also, I forgot. 

As long as you cook the meat long enough, and season thoughtfully, there’s really no way this sauce isn’t going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

2 tbsp olive oil, divided

1 beef shank

2 pounds pork ribs

2 bone-in chicken thighs

1 diced onion

6 cloves garlic

3 (28-oz) cans San Marzano plum tomatoes, crushed or blended smooth
(Note - any canned tomato product will work. Try with pureed or already crushed tomatoes and save a step)

1/4 cup tomato paste

2 cups water, more as needed

2 tsp salt, or to taste

1 tsp black pepper

1/4 tsp red pepper flakes

2 tbsp chopped Italian parsley

1/4 cup freshly grated Parmigiano-Reggiano

The Food Wishes' Chicken Wing Collection

Just in case you haven't decided on a chicken wing for tomorrow's Super Bowl party, maybe this will help. Here, for the first time, we've pulled together every single Food Wishes' chicken wing recipe into one, convenient post. Enjoy!

	Jerk Chicken Wings In the spirit of full disclosure, these will be the wings I'll be enjoying for the game.
	Garlic Parm Hot Wings If casual dinning restuarants have taught us anything, it's that people love garlic-parm whatever.
	Original Buffalo Chicken Wings There's no way to prove this is the original recipe, which is a probably good thing.
	Clifton Springs Chicken Wings By far, our most popular and highest-rated chicken wing recipe.
	Pastrami Chicken Wings Sure, pastrami sandwiches are awesome, but they don't have any bones! Now, these on the other hand.
	Spicy Orange Chicken Wings I can't say who I stole this spicy orange glaze from, but it rhymes with "Panda Express."
	Peanut Butter & Pepper Jelly Chicken Wings This is no gimmick! Okay, it is, but it's an incredibly delicious gimmick.
	Sweet and Hot Mustard-Glazed Chicken Wings Hey, there's a reason honey-mustard is the second most popular chicken nugget sauce in the world.

Jerk Chicken Wings – Classic Jamaican Super Bowl Food

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. 

Okay, I didn’t mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I’m going to have to insist you not change any of the key ingredients, which are, every one of them. 

I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You’ll find them in any decent market, and they are very expensive per pound, but they’re very light, so three or four certainly won’t break the bank.

I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you’re in a hurry, like I was, you could just leave it out on the counter at room temperature for two hours instead. Keep it covered, and give it a stir every 15 minutes or so, but that will get you pretty close to the colder, slower refrigerator method.

So, if you’re looking for a little change of pace this year, why not take a break from those same old wings (sorry again, Buffalo), and give these tasty jerk wings a try instead? Enjoy!

Ingredients for about 24 Jerk Chicken Wing Drumettes:

3 lbs chicken wings

1/2 yellow onion, chopped

6 garlic peeled cloves

1/2 cup green onions, sliced

3 Habanero chili peppers, seeded, chopped

2 tablespoons freshly picked thyme leaves

1 tablespoon kosher salt

2 teaspoons black pepper

2 teaspoons ground allspice

1 tsp dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

3 tablespoons soy sauce

2 tablespoon packed brown sugar

1/3 cup fresh lime juice, about 3 juicy limes

Blend all ingredients and marinate 8 to 12 hours in the fridge; or 2 hours at room temp.

- Bake 20 min at 450 F.

- Paint and turn, bake 15 minutes more

- Turn and paint, and bake 10-15 minutes more, or until well-browned and tender.

Chicken & Mushroom Chimichanga – A Thingamajig of Beauty

As legend has it, many years ago in Tucson, AZ, a woman accidentally dropped a burrito into a deep fryer. She started to blurt out a common Spanish swear word, but remembering her kids were in the kitchen, yelled out “chimichanga!” instead. She let it fry golden and crisp, and the rest is culinary history.

If you’re wondering, Chimichanga translates to “thingamajig,” which is fitting, since that’s kind of what this is. A thingamajig stuffed with whatever. In this case, whatever was a very tasty mixture of chicken, mushrooms, poblano chilies, and pepper Jack cheese.

While that particular combination is highly recommended, this is more of a technique video, so when it comes to the filling, I encourage wild experimentation. We used raw chicken here, but Chimichangas are also great for using up leftover, cooked meats. Just cube it up, toss it in when the vegetables are done, and proceed as shown.

And don't feel like you have to stay in the Tex-Mex zone. This versatile, folded and fried tortilla could make a fantastic delivery system for all kinds of ethnic foods. Anyway, no matter what kind of filling is used, or how it’s seasoned, I think everyone will agree that it’s never a good idea to curse in front of children. I hope you give this delicious son-of-a-gun a try soon. Enjoy!

Ingredients for 4 portions:

(exact measurements are not critical, as you can stuff these with anything that fits)

For the filling:

1 tbsp vegetable oil, divided (half for veggies, half to cook chicken)

1/2 cup diced onions

1/2 cup diced poblano peppers

1/2 cup sliced mushrooms

12 oz boneless skinless chicken breast meat, cut in 1/2-inch cubes

salt, freshly ground black pepper, cayenne pepper to taste

1/4 tsp cumin

1/4 tsp chipotle, smoked paprika, or other hot or mild ground chili pepper

pinch dried Mexican oregano
1 or 2 tbsp cold water to deglaze pan once chicken is browned

4 ounces grated pepper Jack cheese

Also:

4 large flour tortilla (at least 10-inch wide)

1 egg white

2 tbsp vegetable oil for pan-frying

sour cream, guacamole, and salsa to garnish, optional

Turkey Matzo Ball Soup – That Old Thanksgivingukkah Classic

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!

Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:

3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)

at least 2 quarts water or chicken broth, or enough to cover

1 large onion, chopped

2 ribs celery

- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.

- skim and reserve at least 4 tbsp of the melted fat that rises to the top

- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):

2 large beaten eggs

2 tbsp rendered melted turkey fat

1 tsp fine salt

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tbsp seltzer or club soda

1/2 cup matzo meal

- Mix and chill 30 minutes at least

- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:

2 tbsp rendered melted turkey fat

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery
1 garlic clove, thinly sliced

6 cups very rich turkey or chicken broth (see recipe above)

salt and pepper to taste

1 tbsp chopped parsley

1 tbsp chopped dill

8 cooked matzo balls!

Salt-Roasted Chicken – Tastes Like Chicken

There's no mystery why “Chicken” is one of the most popular recipe searches ever. Everyone loves chicken, but it’s easy to get tired of, so we're always on the lookout for new things to try. 

The problem is we get so tied up in adding things, that we forget how amazing roast chicken can be when we take things away…like everything, except a very generous dusting of kosher salt. 

When you prep a chicken like this, and roast it in a very hot oven, the bird has no choice but to cook and crisp up in its own juices, which results in very moist, flavorful meat. Thomas Keller, who helped popularize this minimalist method, argues that cooking the thighs/legs as quickly as possible in a very hot oven prevents the breasts from drying out, and I tend to agree. 

Of course, no matter how juicy and chickeny your chicken tastes, it can only get better garnished with a little spoonful of thyme butter sauce. I wanted to remind everyone how simple it is to make these quick, butter-based pan sauces. If you know how to make one, you know how to make a thousand. 

The important thing to remember is that any time there’s a pan sitting around crusted with caramelized meat drippings, you’re always only three minutes away from a world-class sauce. I hope you give this a try soon. Enjoy!

Ingredients for four portions:

1 big chicken, about 3 1/2 to 4 pounds

lots of kosher salt (coat the entire surface of the bird, inside and out, with the salt, being extra generous on the breasts)

– Roast at 450 F. for 50-60 minutes

For the sauce:

1 tbsp thyme leaves

1 lemon, juiced

1/3 cup chicken broth (plus all extra juices from rested chicken plate)

2 tbsp cold butter cut in 4 pieces

salt and pepper to taste

cayenne, to taste

(Note: I’m totally guessing at measurements here, since you kind of just splash stuff in. Use the force.)

Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar Chicken,” showed me once again that so many of life’s great culinary pleasures happen when you least expect them. I saw this recipe featured on TV recently, and chose to try it for two main reasons: one, it’s slathered in crème fraiche; and two, it’s roasted over caramelized, chicken drippings-soaked bread.

I know, we had you at “slathered in crème fraiche,” but it was the bread that I was really looking forward to when I pulled this out of the oven, which is why I was so bummed when I thought I'd ruined it. Since I got greedy and used an extra slice of bread, and also used a larger roasting pan, the bread cooked to what would generously be referred to as “golden-black.”

Several times during the glazing at the end, I contemplated tossing them out and simply making a joke about it during the narration, but I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt toast, it truly tasted fantastic. For purely aesthetic reasons, I’ll encourage you to use a smaller roasting pan, which will better insulate the edges of the bread, but I wasn’t exaggerating when I described just how great it really was. I promised to stop using the word “unctuous,” but it actually seems appropriate here.

It was so saturated with chicken fat, caramelized juices, and crème fraiche, that the bitterness from the darkest parts of the bread seemed to balance the richness somehow. The point is, if mine was good this dark, one shade lighter should get you even closer to million dollar chicken nirvana. I hope you give this “rich” combo a try soon. Enjoy!

Ingredients for 4 portions:

4 1/2 pound whole chicken

salt and pepper to taste

1 lemon

1 bunch fresh thyme

1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon - I didn't, since I had included garlic in the last twelve things I'd eaten, and was taking a break, but feel free to add!)

olive oil, as needed

3 thick slices day-old French bread (I used sourdough)

For creme fraiche glaze:

1 cup creme fraiche

1 zest of one lemon

juice of one lemon

1 tablespoon grated shallot puree

1 teaspoon Aleppo pepper

- Cook at 450 degrees F. for one hour, then glaze, cook for 10 minutes, and repeat until chicken is done. (Note: If you use a different size chicken, you’ll obviously need to adjust your times. Cook until internal temp in thickest part of thigh is 165 degrees F.)
- The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn't, but that always a nice option.

View the complete recipe

A Friendly Barbecue Chicken Reminder

I saw some almost completely black barbecue chicken recently, which is such a shame, since it's so easily avoided. This happens when people brush on their usually sweet bbq sauce too early, which quickly burns as soon as it's turned towards the hot coals. 

Some believe the solution is only brushing on the sauce during the last few minutes, but that doesn't allow enough time for the flavors to penetrate and pick up the desired smokiness. There has to be a better way!! There is, keep reading.

The video below shows my preferred method for having your barbecue chicken and being able to eat it too. If there's a time of the year to tighten up your chicken barbecuing game, it's right now. To read the full post, and get the ingredients, click here. Enjoy!

Sweet Hot Mustard Chicken Thighs – Good to the Bone

I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in fat for stews, marinating meat in yogurt, and slashing chicken down to the bone, as I did with these sweet, hot mustard thighs.

I know it’s a bit controversial, since some say you lose moisture, but any technique that's been practiced for a thousands years is okay by me. I think it helps permeate the chicken with the sweet, hot mustard marinade, as well as gives the final product some fairly cool “racing stripes.”

As I mention, if you insist on using boneless-skinless thighs, this will still work, but it is really is a recipe where the bone is key. You may have heard the expression, “the closer the bone, the sweeter the meat,” and it’s so true. There are many ingredients you can substitute for, but bones aren’t really one of them.

Imagine a chef boning out a rack of ribs before barbecuing them, so that they’re easier to eat? …actually, don’t imagine that, but I think you get the point. Anyway, I hope you try this very easy and delicious sweet, hot mustard chicken thigh recipe soon. Enjoy!

Ingredients:

(consider all the spices “to taste” and adjust to your liking)

8-10 chicken thighs

1/2 cup Dijon mustard

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1 tsp mustard powder

1 tsp freshly ground black pepper

1 tsp salt

1/2 tsp ground dry chipotle

cayenne to taste

1 onion sliced into rings

4 cloves minced garlic

vegetable oil for the pan and top of chicken

View the complete recipe

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good that at some point you’ll be faced with a few leftover grilled chicken breasts. Will you take the easy way out, and make chicken salad? Or, will you be brave and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be Asian, yet looks close enough to upset people anyway. I can’t do anything about that, and won't be dissuaded from using sweet, rich cashews, and a spicy, sweet and sour sauce to disappear some leftover, grilled chicken just because some people will get annoyed.

Sure, there are a hundred ways to make it “better” or more “authentic,” but on a weeknight after a long day at work, with your show coming on in 20 minutes, none of that matters. This isn't about what you think when you taste it; it’s about what you don’t think. And what you don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you didn’t tweak this to your own personal tastes. It really is a versatile recipe, and one I hope you try soon. Now, get out there and grill too much chicken, and as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts), cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro

View the complete recipe

Cajun Chicken Ragu – An Old and Misspelled Mardi Gras Classic

Many years ago, at a small neighborhood restaurant in San Francisco, a young cook got to do his very first menu “special.” It featured pulled chicken, Cajun sausage, and peppers stewed in a rich, spicy gravy; and was served over grilled French bread. 

Not sure what to call it, the inexperienced, but handsome cook described it as a, “sort of Cajun ragout of chicken,” which made it on to the specials board as, “Cajun Chicken Ragu.”

Yes, I was that young cook, and the following recipe is pretty close to that historic dish. While I did enjoy it over the grilled bread back in the day, a gravy this awesome really deserves to be served over a big pile of rice. These are the kind of things you learn as you mature. That, and make sure you spell out your specials to the disinterested waiter writing the chalkboard.

Anyway, since I’m not going to New Orleans for Mardi Gras (I’m allergic to feathers and drunk tourists), I thought I’d dust off this old, personal favorite, which while not totally authentic, certainly celebrates those fabulous Cajun/Creole flavors.

As I mentioned in the video, this works with any kind of chicken, raw or cooked. As long as you simmer the gravy to an appropriate thickness, and make sure your meats are fully cooked, and heated through, you should be in bon shape. I hope you give this a try soon. Enjoy!

Ingredients for 4 large portions of Cajun Chicken Ragu:

6 slices of bacon, cut in 1/4-inch pieces

1 large onion, diced

2 ribs celery, diced

large pinch of salt

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tbsp vegetable oil

1/3 cup flour

1 tsp freshly ground black pepper

1 tsp paprika

1/4 tsp cayenne pepper, or to taste

1/2 tsp dried oregano

3 cups cold chicken broth

1 tsp Worcestershire sauce

8 oz andouille sausage, sliced

2 or 3 cups pulled chicken meat

1/4 cup chopped green onions, plus more to garnish

*check for salt and seasoning, and adjust at the end!

View the complete recipe

Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

This garlic Parmesan hot wings video represents the 800th recipe we’ve uploaded to YouTube since we launched the channel in January 2007. As I waited for the file to upload, an odd sense of disbelief started to wash over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t seem possible.

The more I thought about just how much content that is, the more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a different kind of disbelief came over me as I considered all the dishes I’ve still not done.

After all these hundreds and hundreds of recipes, I still have not done things like risotto, goulash, blue cheese dressing, calamari, or beef Wellington; just to name a few. Anyway, it was an interesting and introspective ten minutes, sitting there watching the upload progress bar slowly move across the screen, thinking about what I had done, and how much I still needed to do.

As far as these gorgeous wings go, they rocked. My wife Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her eat before, and deemed them my best yet. I’m not sure about that, but they did come out really, really well.

One reason it’s hard to get a crispy-crusty coating on a wing in the oven is all the moisture that leaks out during the initial phase of baking. Here, we are parboiling the wings in a very flavorful liquid, which not only helped season the chicken, but also produced a surface texture in the oven that your guests will swear came straight out of a deep fryer. I hope you give these a try soon, and as always, and for the 800th time, enjoy!

Ingredients for 5 pounds of wings (about 48 pieces):

3 quarts cold water

1/4 cup salt

1/3 cup balsamic vinegar

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried rosemary

4 to 5 pounds of chicken wing sections

8-10 cloves garlic plus big pinch of salt

3 or 4 tbsp olive oil, or as needed

1 tbsp freshly ground black pepper

2 tsp red pepper flakes, or to taste (obviously you can add cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs

about 1 cup of very finely and freshly grated Parmigiano-Reggiano cheese

creamy Italian dressing for dipping, optional

View the complete recipe