Wings Take Flight

Funny thing happened over the weekend. My overzealous TYPE A nature bent enough to give the grocery list to the husband who offered. 3 pounds of wings (game day!) was on it. And 3 pounds were delivered…frozen. So we both learned something. I learned to write the word fresh if that's what I want. He learned I'm just as nuts as always. BTW the frozen wings work just fine as promised by the Perdue family – just use a sided baking sheet for the extra moisture.


3 lbs of wings, fresh or frozen, but cut into flats and drumsticks. If using fresh, save those little meatless extra pieces for stock.

1/2 cup honey

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup orange juice

2-3 cloves garlic, chopped fine

1 Tablespoon-ish Sesame seeds (optional)

2 pinches pepper flakes (optional)

Salt & pepper to taste

3 scallions, chopped (optional)

Pre-heat 400 degree oven. Line rimmed baking sheet with foil and lightly oiled.

Cook wings 15 minutes, flip and cook 15 minutes more (or less if they're browning and look almost done.

Meanwhile combine all the other ingredients minus scallions. Separate glaze equally in two. Toss the wings in half, return to oven. 10 minutes or until they start to crisp. Flip, glaze with other half and broil 2-3 minutes. Decorate with scallions.

Eat – B



It’s A Wrap Chicken

I wanted to make my guy a romantic dinner for two. Turns out it was more like twelve, what with the pile of kids in the basement for movie night (thank you Trader Joe's frozen pizza!), but we try.

Anyway I've been thinking about making this chicken for a bit. I can't exactly tell you what the taste testers said, but it was a compliment, starting with a g-rated version of an expletive and ending with “good”. I can tell you it wasn't love that made the dish so tasty – it was fat.

This recipe is something of a preview, so please forgive the relative directions. It was too tasty not to share. You will need toothpicks or twine to hold these chicken rolls of goodness together.

3 chicken filets, about 1 1/2 pounds

3 slices prosciutto

2 ounces gruyere or other sharp cheese grated, divided in thirds

6 asparagus (9 if small), peeled if woody

1 shallot, chopped

1 pint cherry tomatoes

1/2 leftover white wine (i know what you're thinking and yes, even I sometimes have leftover wine)

2/3 cup chicken stock

Some thyme, and some time

2-3 tablespoons butter divided

1 tablespoons olive oil



Preheat oven to 375. Pound the chicken into cutlets between 1/4-1/2 inch thick. Layer proscuitto, sprinkle cheese, top with 2-3 asparagus. Roll tightly and secure with toothpicks or twine. Season with salt and pepper.

Heat large oven proof skillet on stove, add olive oil and half the butter. Sear the pretty side of the chicken. Flip when brown, then put in oven for 20 minutes (check temp to make sure it's cooked through).

Remove chicken and cover with foil. Add shallots and thyme to pan over medium heat. Sprinkle a little salt. Cook 2-3 minutes until soft. Add wine and reduce to almost syrup. Add cherry tomatoes, cooking at least 5 minutes until they've popped. Pour in chicken stock, bring to boil. Turn off, swirl in butter. Adjust seasonings.

Slice chicken, serve with sauce over rice.

You will not regret this – B


Smokin’ Hot Chocolate!!



I wanted to make y’all a treat for signing up for, so I decided to give a friend’s hot chocolate recipe a whirl. Scott Campbell is the Executive Chef at the lovely New Leaf Restaurant & Bar in NYC, next to the Cloisters. Just a few ingredients and it’s a knockout! Scott calls for Valrohna cocoa powder and chocolate. I had Valrohna’s “Noir” from the chocolate show, but had to make do with another cocoa powder. I also snuck in 2 more tablespoons of sugar (sorry Scott, I think it was my cocoa powder) and cheated with 1%, not whole milk.


Here is his recipe:

1 quart whole milk

2 ounces Valrhona Cocoa Powder

1 ounce sugar

3 ounces Valrhona Chocolate, chunks

Pour milk and cocoa into a sauce pot and bring to a simmer and add sugar. Reduce heat to very low and add chocolate stirring occasionally until melted about 3-5 minutes. Strain hot chocolate through a chinoise (sieve!) and finish with Vanilla.

BTW I whipped the cream by hand after an incident in butter making via the KitchenAid this summer-first time I ever over whipped the cream! Our girls laughed their behinds off, but ate the butter with salt on fresh bread anyway.Whipped Cream

That’s a cup of heavy cream, a shake or two of confectioners sugar and a dash of vanilla extract if you want. It didn’t take as long as I thought and the forearm got a workout.