Category: Recipes

Posted on » by Dino » Theme:

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.

Posted on » by Loren » Theme:

(Green) edamame and carrot salad with rice vinegar dressing

From Epicurious. Green juice to come.

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)
http://www.epicurious.com/recipes/food/views/EDAMAME-AND-CARROT-SALAD-WITH-RICE-VINEGAR-DRESSING-104267

Posted on » by Dana & Nancy » Theme:

Wild Rice Salad with Orange Vinaigrette (Brown)

From SALADS: COOKING WITH STYLE by Jane Hann

Ingredients:
3/4 cup wild rice
1/2 cup brown rice
3/4 cup raisins
1/2 cup chopped dried apricots
1/4 cup sesame seeds, toasted
1/2 cup shelled pumpkin seeds
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted

Dressing:
zest of 1 large orange
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons olive oil

Cook the wild rice and brown rice separately, according to package directions. Soak the raisins and apricots separately in hot water for about 15 minutes.

Dressing: Combine all of the dressing ingredients in a small bowl and whisk until thorougly blended.

In a large mixing bowl, combine all of the salad ingredients. Pour over the dressing and mix until thoroughly combined.

Serve at room temperature.

Serves 6 as an accompaniment.