Monday, February 14, 2011
piece of uncooked linguini
Cut the ends from a hot-dog at a diagonal and place the cut edges together as shown.
Spear the heart with a length of uncooked linguini.
Add pieces of cheese trimmed to resemble the ends of an arrow.
Monday, February 7, 2011
From the Kitchen Boss!!
3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt
1.Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
2.Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
3.Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
4.When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve
from Kitchen Boss!
1 8 ounce package Philadelphia cream cheese, room temperature
1 Tablespoon olive oil
1 pound ground beef
1 medium white onion, diced
2 cloves garlic, minced
1 serrano chile, minced
1/4 cup Heinz chili sauce
1 Tablespoon good-quality chili powder
1 teaspoon ground cumin
1 15 ounce can dark red kidney beans, drained and rinsed
1 teaspoon salt, or to taste
1 cup shredded sharp cheddar cheese
Serve with tortilla chips (Joey likes the scoop-able type)
1.Heat a medium sauté pan over medium heat. Add the oil and the onions, sautéing med-low with a pinch of salt until translucent. Add the garlic and serrano, sauté until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking another few minutes until thickened. Remove pan from heat and cool to room temperature.
2.Preheat oven to 350°. Spread cream cheese evenly over the bottom of a 10" ceramic or glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes.
3.Serve with any/all optional toppings