Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
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Crisp Chicken Wings with Chili-Lime Butter

Recipe by Tyler Florence

Ingredients

  • 4 lbs. chicken wings
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 big, fat rounded tablespoon Thai red curry paste
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 lime, halved
  • Chopped cilantro leaves, for garnish

Directions

  1. Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper.
  2. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
  3. While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl.
  4. When the wings come out of the oven, add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you’re done. Garnish with cilantro.

Serves 4 to 6.

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Purple Vegetable Pancakes

This recipe was taken from this website.

Notes

They ended up tasting pretty good- a little on the sweet side from the beets, but quite tasty. I had a hard time getting them to bind. Some of them completely fell apart and ended up in the trash. I would suggest doubling the egg and flour portions. Also, if you’re going to use a towel to strain the veggies, be prepared to have that towel permanently stained a beautiful shade of purple.

Ingredients

  • 1 Egg
  • 1 Potato, medium, shredded
  • 2 Beets, medium, shredded
  • 2 Carrots, medium, shredded
  • 1 Onion, small, shredded
  • 1 tbsp. (15 mL) Flour
  • 2–3 tsp. (10–15 mL) Olive oil
  • Sea salt, to taste
  • Black pepper, freshly ground, to taste

Directions

  1. In a large bowl, lightly beat egg with salt and pepper.
  2. Peel the vegetables and grate them coarsely, either by hand or with a food processor.
  3. Squeeze out the moisture from the potatoes. (I place them in a tea towel and then squeeze them to ensure I get as much moisture out as I can.)
  4. Mix the flour and vegetables with the eggs.
  5. Brush a heavy skillet with the olive oil and heat until the oil begins to sizzle. I use my non-stick electric frying pan. Reduce the heat and drop heaping tablespoons of the batter onto the skillet a few inches apart. Press down the pancakes with the back of the spoon.
  6. Fry the pancakes until golden brown. As each batch is done, transfer to paper towels to drain and reserve in a warm oven. Serve hot.
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Smashed New Potatoes with Peas, Lemon, and Pearl Onions

Recipe courtesy Tyler Florence
Show: Tyler’s Ultimate
Episode: Ultimate Crispy Salmon

Notes

I think this wasn’t bad for my first attempt at a “real” recipe. As you all may remember, I only specialize in breakfast foods which is why we had brunch at our place. Anyhow, here is how it’s made (special thanks to Michael & Loren for the fresh dill!):

Ingredients

  • 1½ to 2 pounds red bliss potatoes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 (10-ounce) box frozen pearl onions, defrosted
  • Pinch sugar
  • Splash freshly squeezed lemon juice
  • 5 slices lemon
  • 2 (10-ounce) boxes frozen peas, defrosted
  • 1 lemon, zested
  • Kosher salt and freshly-ground black pepper
  • ¼ cup roughly chopped flat-leaf parsley
  • 2 heaping tablespoons roughly chopped fresh dill
  • 1 bunch watercress, stems trimmed just above the rubber band

Directions

  1. Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they’re large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain.
  2. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
  3. Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.
  4. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper.
  5. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper.
  6. Scatter the watercress over the top, fold it in just until it wilts and call it a day.