According to Claire Joyes, editor of Monet’s cooking journals, Monet had “perfected a ceremony” for his favorite fowl. He would remove the wings, sprinkle them with nutmeg, ground pepper and coarse salt, and hand them over to his cook to be flame-broiled. Since duck wings can be very tough, the James Beard Foundation blog has a recipe suggesting multi-step cooking.
Here’s a recipe that younger Super Bowl fans can help make. Not quite wings, but just as delicious.
Crazy-Leg Drumsticks (Drumettes)
From Kids Cook 1-2-3 (Bloomsbury, 2006)
The nice herby taste comes from pesto—an uncooked Italian sauce made from fresh basil, garlic and pignoli nuts. You can find it in any supermarket. A dusting of Parmesan cheese turns into a crispy coating.
1/3 cup prepared pesto
4 chicken wings and 4 drumettes
½ cup grated Parmesan cheese
1. Preheat the oven to 375 degrees.
2. Spread pesto all over each chicken leg to cover. Sprinkle cheese all over leg (except the bottom where they will sit on the baking sheet—you don’t want the cheese to burn). Lightly press the cheese onto the chicken so it will stick. Add freshly ground black pepper.
3. Lightly spray a rimmed baking sheet with cooking spray. Place legs on baking sheet.
4. Bake 35 minutes until chicken is crispy and golden. Makes 4 servings.
Chocolate Chili with Cauliflower Popcorn
From Eat Fresh Food: Awesome Recipes For Teen Chefs (Bloomsbury, 2009)
This delicious vegetarian chili is made dark and mysterious with a touch of semisweet chocolate and cinnamon. Chocolate and cinnamon are used together in several Mexican dishes. Small roasted florets of white cauliflower turn a simple idea into something that looks really dramatic.
½ pound dried black beans
2 large garlic cloves
4 tablespoons olive oil
2 cups finely chopped onions
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
28-ounce can crushed tomatoes
¼ teaspoon ground cinnamon
1½ ounces semisweet chocolate, chopped
1 large cauliflower
¼ cup chopped cilantro or parsley
1. Put the beans in a pot and cover with water. Bring to a boil and boil for 2 minutes. Drain the beans in a colander.
2. Peel the garlic and finely chop. Heat 2 tablespoons of the oil in a 4-quart pot. Add the garlic and onions and cook over medium-high heat for 10 minutes until soft. Add the chili powder, cumin, oregano, and 1teaspoon salt. Cook, stirring, for 2 minutes until fragrant. Stir in the tomatoes, drained beans, cinnamon, and 5 cups water. Bring to a boil. Lower the heat, cover the pot, and simmer for 1½ hours, stirring often. Add the chocolate and stir until melted. Cook, uncovered, for 30 minutes until thick.
3. About 40 minutes before serving, preheat the oven to 400 degrees. Cut the cauliflower into ½-inch florets. Put in a bowl and toss with the remaining 2 tablespoons of olive oil and salt to taste. Place on a rimmed baking sheet and roast for 35 minutes until golden. Shake the pan often during baking to prevent sticking. Remove from the oven. Ladle chili into bowls and top with “popcorn” and herbs.
Photo: Linda Greene
Shrimp Veracruz with Rice, Corn & Green Olives
This is fabulously easy to make and so good to eat. Serve with warm flour tortillas or crispy tortilla chips.
Prepare the components of the salad early in the day, then toss in the shrimp just before serving. Serve with wedges of lime and hot sauce – green and red. Drink beer or tequila or make a pitcher of pomegranate margaritas.
Easily doubled for a crowd.
2 cups uncooked long-grain brown rice (or basmati rice)
1-3/4 cups fresh corn kernels, cut from the cob (or 10 ounces frozen corn, thawed)
6 scallions, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup coarsely chopped pimiento-stuffed green olives
1 pound very large cooked shrimp
16-ounce jar thick and chunky salsa (mild or medium)
1/3 cup olive oil
1 large lime, grated zest and juice
1-1/2 teaspoons ground cumin
1 teaspoon smoked paprika
Put 6 cups water, 2 cups rice, and 1-1/2 teaspoons salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 30 minutes until rice is just tender. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate 1 hour, stirring occasionally. Mix in scallions, bell peppers, and olives. Blend salsa, olive oil, lime zest, 1 tablespoon lime juice, cumin and smoked paprika. Stir half of the dressing into rice mixture. When ready to serve, add shrimp and remaining dressing to rice salad. Add salt and pepper to taste. Serves 8
Rosemary-Lemon Chicken Wings (From Little Meals, Little, Brown 1993)
Move over, Buffalo; here’s a Tuscan-style recipe for chicken wings bathed in olive oil, rosemary and garlic, resting on a bed of escarole. The marinade makes a quick dressing for the crunchy, bitter greens.
16 chicken wings (about 2 1/2 pounds)
1/2 cup fruity olive oil
1/2 cup lemon juice
3 bay leaves
3 tablespoons whole fresh rosemary leaves
5 cloves garlic, minced
2 teaspoons sea salt
1/2 teaspoon Tabasco sauce
1 head of escarole
8 thin lemon slices
Remove wing tips and discard. Cut chicken wings in half. In a bowl, mix oil, lemon juice, bay leaves, rosemary, garlic, salt, and Tabasco sauce for marinade. Add chicken wings and cover. Refrigerate for 4 to 6 hours or overnight.
Preheat oven to 400 degrees. Remove wings from marinade. Pat dry. Put on baking tray and cook in oven for 25 minutes. Put under broiler for 5 minutes until golden brown.
Heat marinade just until it boils.
Line platter with escarole leaves. Pile chicken pieces in center. Drizzle platter with warm marinade and garnish with lemon slices.
Miso-Ginger Chicken with Scallions
I created this recipe years ago for Real Food magazine and didn’t remember how good it was! I made it the other night for “the food maven” (I mean who isn’t these days?) and a bunch of friends. Love at first bite…and the second…and as delicious the next day right from the fridge. I even brought a few pieces to a neighbor. (A rare thing for me to do.) It is a great do-ahead dish because it marinates for at least 8 hours and bakes at a super-high temperature for under 20 minutes. (And a flash under the broiler). That’s it! I bought two large packages of small chicken thighs (24!) and piled them high on a platter when they were all dark golden brown and crispy. A shower of slivered scallions finished the dish. It is the white miso (known as shiro miso) that tenderizes the flesh to make it silky and lush. Miso is also a “flavor carrier” and helped the garlic and fresh ginger permeate every crevice. Shiro miso, and mirin (sweetened rice wine) can be found in Asian markets, health food stores and most supermarkets. Great with beer, sauvignon blanc, chilled sake, and even beaujolais. The recipe is easily doubled and tripled and is great hot, warm, room temperature, or chilled.
1/2 cup shiro miso
3/4 cup mirin
4 large cloves garlic
3-inch piece fresh ginger, peeled and chopped
12 chicken thighs (with skin, bone-in)
Put miso, mirin, garlic and ginger in food processor. Process until smooth. Put chicken in a large bowl and pour marinade over chicken. Finely chop white and green part of 5 scallions and stir into chicken. Cover and refrigerate 8 hours. Preheat oven to 450. Transfer chicken with some of its marinade to rimmed baking sheet. Bake 18 to 20 minutes (depending on size of thighs) and then broil 1 to 2 minutes until dark golden brown and cooked through (do not overcook.) Finely sliver remaining scallions and scatter on top. Serves 6
Photo by Hans Gissinger
Three-Cheese Pimiento Mac with Parmesan Crumbs
I created this recipe for Bon Appétit magazine and it became the cover photo. It’s a comforting, American-styled baked pasta loosely based on a southern favorite – pimiento cheese – whose red bell pepper-cheddar-y taste profile is totally satisfying. The secret ingredient is sweet-and-spicy peppadew peppers. The components can be prepped ahead of time, assembled, and baked 20 minutes before serving. The recipe is easily doubled or tripled for a crowd and perfect for a Superbowl gathering.
1 large red bell pepper, 7 ounces
2 large garlic cloves, peeled
12 peppadew peppers, drained
1 tablespoon peppadew brine
3 tablespoons unsalted butter, softened
¼ teaspoon ancho chile powder
5 ounces extra-sharp yellow cheddar, in small pieces
1/2 cup freshly grated parmigiano reggiano
4 ounces shredded whole-milk mozzarella
8 ounces gemelli or medium shells
½ cup panko
3 tablespoons slivered fresh basil
Cut the pepper in half and remove seeds. Cut pepper into 1 inch pieces and put in a small saucepan with 1/2 cup water and 1-1/2 cloves garlic. Bring to a boil, lower heat to medium and cover. Cook 15 minutes until peppers are very soft. Transfer contents (with water) to a food processor. Add the peppadews, brine, 2 tablespoons butter, chile powder and remaining ½ garlic clove. Process until smooth. Add cheddar and ¼ cup parmesan and process until very smooth.
Boil the pasta in salted water until tender, about 11 minutes. Drain under cold water and pat very dry. Toss pasta with the red pepper sauce. Stir in the mozzarella. Add salt to taste. Pack into a large soufflé dish.
Stir together the remaining ¼ cup parmesan and panko. Add the remaining tablespoon butter and, with your fingers, thoroughly moisten the crumbs. Add salt to taste. Sprinkle on pasta and bake 20 minutes until golden. Scatter basil on top. Serves 4
Bill (Billy) Gold
This was the day we loved to hang out with my dad. His enthusiasm for the Super Bowl made me smile. After all, my dad was a star football player who scored the winning touchdown in the Sugar Bowl on January 1,1943. He played for the University of Tennessee and was then drafted by the Washington Redskins. He grew up in Brockton, Massachusetts (where he and Rocky Marciano were sparring partners) and defected to Knoxville during his college years. Devastatingly handsome, his hands were the size of baseball mitts and his appetite leaned towards primal: boiled lobsters, corned beef hash, steaks at Peter Luger, White Castle hamburgers, jelly beans, and pecans. This recipe is dedicated to him.
You can prepare these pecans with Worcestershire sauce as I did for years, or use Thai fish sauce, as I do now. Either way, they are very, very good. Pecan trees may live and bear edible nuts for more than three hundred years. Somehow it’s amazing to think about that. They are also an excellent source of protein and unsaturated fats and are rich in omega-6 fatty acids, so enjoy.
Devilled Pecans (adapted from Entertaining 1-2-3)
2 tablespoons unsalted butter
1 tablespoon Thai fish sauce (or Worcestershire)
1/2 pound pecan halves
Preheat the oven to 350 degrees. Melt butter in a medium skillet and add fish sauce. Add pecans and freshly ground black pepper. Stir and cook over medium heat for several minutes until pecans are coated in the mixture. Transfer pecans to a baking sheet and bake 10 minutes, stirring twice. Drain on paper towels. Make about 2 cups