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Caribbean Chicken Wings
Ingredients
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
Club Chicken Pizza
Pizza piled high with grilled chicken, bacon, mozzarella cheese, tomatoes, avocados and fresh greens.
Why try? Pizza and salad is a classic partnership. Why not put them together with every bite?
Foodie Byte: While the pizza, meat and cheese are baking, you’ve got time mix up your salad ingredients to top the pie as it comes out of the oven.
Ingredients
12 ounce prepared pizza dough
Corn meal for dusting
½ cup prepared pesto sauce, divided
½ pound grilled chicken (about 2 to 3 boneless skinless chicken breast filets), sliced into strips
½ pound bacon, cut in half, cooked crisp
3 cups shredded mozzarella cheese, divided
2 cups mixed salad greens
2 tablespoons prepared oil and vinegar salad dressing
2 roma tomatoes, ½″ dice
1 avocado, ½″ dice
¼ cup Parmesan cheese, shaved
1 cup mayonnaise
Preparation
Heat oven to 475°F.
Roll out pizza dough into 12-inch circle. Place on oiled pizza pan or large baking sheet lightly dusted with cornmeal.
Spread ¼ cup pesto sauce evenly over pizza crust; top evenly with 1 cup shredded cheese.
Arrange chicken slices and bacon strips over pesto sauce. Top with remaining shredded cheese and bake for 10 to 12 minutes or until golden and bubbly. Remove from oven.
Combine ¼ cup pesto sauce and mayonnaise; stir to blend. Reserve. Cut pizza into slices.
Top evenly with tomatoes and avocado dices. Spoon pesto mayonnaise over sliced pizza.
Combine mixed greens with salad dressing and toss to blend; arrange over hot pizza.
White Chocolate-Coffee Ice Cream Affogato
Affogato, which means “drowning in” when translated into English, is a classic Italian dessert that transforms espresso and gelato into a whole new taste sensation. Gelato or ice cream is scooped into a clear heatproof mug, then hot espresso is poured over and “drowns” the gelato, melting it ever so slightly. In this recipe, white chocolate-coffee ice cream is paired with the hot espresso, making this Italian ice cream float even more decadent.
Ingredients
2 cups whole milk
2 cups heavy whipping cream
1 cup espresso coffee beans
8 large egg yolks
3/4 cup sugar
1/3 cup light corn syrup
6 ounces good-quality white chocolate (such as Bernard C, Lindt, Callebaut or Ghirardelli), chopped
1 to 2 tablespoons Cognac (optional)
3/4 cup freshly brewed espresso
3/4 teaspoon freshly ground espresso coffee beans
White chocolate curls (optional)
Ground cinnamon (optional)
Preparation
Bring milk, 1 1/2 cups cream and 1 cup coffee beans to simmer in heavy medium saucepan. Remove from heat. Cover and let steep 30 minutes. Strain into medium bowl.
Whisk yolks, sugar and corn syrup in large metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil).
Strain custard into sieve set over another large bowl. Add 6 ounces chocolate; whisk until melted. Mix in remaining 1/2 cup cream and Cognac, if desired. Chill custard until cold, about 1 hour.
Process custard in ice cream maker according to manufacturer's instructions.
Transfer ice cream to container and freeze until firm, at least 6 hours or overnight.
Scoop 3/4 cup ice cream into each of 6 cappuccino cups. Pour 2 tablespoons hot espresso or very strong coffee over each. Sprinkle with ground espresso. Garnish with white chocolate curls and sprinkle with cinnamon, if desired.
Espresso may be subtituted with 3/4 cup very strong hot coffee made from 1 1/4 cups water and 3/4 cup ground espresso coffee beans.
Additional Info
How can you make this rich drink even more decadent? Top with white chocolate curls and a sprinkling of ground cinnamon. White chocolate is softer than bittersweet or semisweet chocolate which makes slicing curls easy with a v-slicer mandoline. Not only does this versatile kitchen tool slice, julienne and chop vegetables and fruit, but when set at the thinnest setting, it makes perfect white chocolate curls.
Source: Food Network
Food Channel
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