Tag: meat

Posted on » by Michael » Theme:

Baked Buffalo Wings from the famous movie Buffalo Wings

Wingshttp://www.imdb.com/title/tt1433091/

Ingredients

  • For the wings:
  • 5 pounds chicken wings
  • 4 tablespoons neutral oil
  • Salt and pepper
  • 1 1/2 cups flour (optional)

For the sauce:

  • 1 cup Louisiana Hot Sauce (preferably Frank’s brand)*
  • 2 sticks unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or to taste
  • Cayenne pepper to taste (optional)

For dunking:

  • 6 ribs celery, cut into 4-inch long sticks (oops I forgot those)
  • Blue Cheese Dip
  • * Using a relatively mild Louisiana hot sauce is an important part of the process. If the hot sauce is quite hot (like, say, Tabasco) the Buffalo sauce will be far too spicy by the time you use the right amount to get the consistency you want. Starting with a sauce like Frank’s, which is what they use in Buffalo, allows you to then add cayenne until it’s as spicy as you like.

Procedures

  1. Prepare the wings:The wings are traditionally cut into three pieces. Using a heavy knife, cut through the joints in the wings to separate then into three pieces. A sharp knife should slide through the joint easily; there is no need to cut through any bone. It’s easiest to see the joints with the underside of the wings facing up.
  2. The tips of the wing, which contain little to no meat, can be discarded or saved for the stock pot. Rinse the wings and pat them dry, then toss in a bowl with the oil and a good pinch each of salt and pepper.
  3. The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don’t want the butter to separate. Taste for spiciness, and add cayenne if desired.
  4. To Marinate or Flour? Depending on your method, the next step is to either toss the wings with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with the flour. The former method will infuse the wings with flavor, while the latter will create a crisp exterior that will eventually soak up lots of sauce. It’s up to you.
  5. Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin-side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
  6. Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs, turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
  7. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you’ll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a platter. Repeat with the remaining wings.

 

Posted on » by Michael » Theme:

Spaghetti and Chicken Meatballs from Lady and the Tramp

Answer

Please note, I’m not listing any modification I may have inadvertently or intentionally made since don’t think I’ve significantly improved the recipe.

meatball3

Serves 4 to 6

We found that they must be refrigerated for an hour before being fried to keep them from sticking to the pan or falling apart.

Ingredients

  • Meatballs
  • 2 slices white sandwich bread (crusts discarded), torn into small cubes
  • 1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk
  • 1 pound ground chicken mixed with ground chuck
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley leaves
  • 1 large egg yolk
  • 1 small clove garlic, minced (1 teaspoon)
  • 3/4 teaspoon table salt
  • Ground black pepper
  • Vegetable oil for pan-frying (about 1 1/4 cups)
  • Smooth Tomato Sauce
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 can crushed tomatoes (28 ounce)
  • 1 tablespoon fresh basil leaves, minced
  • Table salt
  • Ground black pepper
  • 1 pound spaghetti
  • Parmesan cheese fresh, grated

 

Instructions

1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Place ground chicken, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of mixture into 1½-inch-round meatball. (When forming meatballs use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs. After shaping meatballs place on platter, cover with plastic wrap, and refrigerate until firm, about 1 hour.

3. Pour vegetable oil into 10- or 11-inch sauté pan to depth of ¼ inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes (see illustration below). Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.

TECHNIQUE: Browning Meatballs :

Squeeze all the oil out, and I mean use some muscle:

meatballs

We found that meatballs taste best when browned evenly on all sides. Their round shape makes this a challenge. Our solution is to brown the two broader sides of the meatballs first and then use tongs to stand the meatballs on their sides. If necessary, lean the meatballs up against one another as they brown.

4. Bring 4 quarts water to a boil in large pot for pasta.

5. For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

 

Posted on » by Michael » Theme:

Chicago Pizza

Water: 3.2 oz
Bread Flour: 5.7 oz
Yeast: 1/3 ts
Salt: 1/4 ts
Olive Oil: 2 ts
Corn Oil: 7 ¾ tsp
Butter/Margarine Softened: ½ tsp
Sugar: 1 1/8 tsp

1. Mix all (except butter) for several minutes in a bread machine.
2. Add butter for the last minute so it’s just incorporated
3. Form into ball and put in fridge overnight.
4. The next day take ball out at least 2 hours before making pizza
5. I put the dough ball into my previously oiled 9″ deep dish round pan with 2″ high straight-sides. Patting it out flat by hand, I tried especially to crimp or pinch the edges of the crust very hard to give the crust a nice real thin edge.
6. I then put in a layer of sliced Mozzarella cheese
7. Added some provolone cheese pieces, then a sausage
8. Filled with sauce (next time I would use less)
9. Sprinkle with parmesan
10. I baked the pizza on my pizza stone on the bottom oven rack, which I previously heated up for an hour at 475 degrees F.
11. I reduced the heat to around 450, turned the pizza 180 degrees after 15 minutes, put the oven’s convection (fan) feature on for the last 10 minutes, and then took the pizza out after cooking for around 22 minutes.