Authors: Unknown Author
Untitled (31 page)
r for at leas
t 4 ho
urs. Gr
ill until husks a
re cha
rred. Peel, b
u
tte
r, add
tte
r, add
Add remaining ingredients,
rlic.
te the ga
teaspoon Cajun seasoning
1 teaspoon chili powder
2
⁄
1
1 teaspoon hot salt
2 ounces bourbon
3 pounds chicken wings
r and sau
3 pounds chicken wings
r and sau
cup) butter
2
⁄
1
cups cayenne pepper hot sauce (or any hot sauce
of your choice)
2
Annie's Hot (But Not Too Crispy)Chicken Wings
Annie's Hot (But Not Too Crispy)Chicken Wings
⁄
1
1 stick (
2 teaspoons chopped garlic
1 teaspoon cayenne pepper
1
1 teaspoon cayenne pepper
1
tte
u
u
ding to your taste
an, melt the b
. In sauce p
edients up or down accor
edients up or down accor
en to 350° F
v
v
Note: adjust spicy ingr
Heat o
Heat o
oss wings in sauce T
tes.
or 5 minu
r f
r f
wn heat and simme
urn do
T
.
T
.
ubbly
tes.
60 minu
en, and cook until b or 45–e f
except chick and bak
u
t 5 minu
tes.
t 5 minu
tes.
Add the Chedda tes more. Stir in the drained maca
ake until golden and b
r, Gruy
re, and the remaining salt and cook, se
ubbling a
roni.
ro
und the edges, 25 to 30 minu
T
ransf
ro
und the edges, 25 to 30 minu
T
ransf
er to the baking dish and top with the bread
tirr
ing, until thick and creamy
tes.
,
inkle the flo
While s
tirr
ur o
ur o
ing, slo vr mixture. Cook, se
wly add the milk. Cook, s
tirr
ing cons
tirr
tantly f
ing occasionally
tantly f
ing occasionally
or 3 minu
, until sli tes (the mixture will be
ghtly thick
ened, abo
gin to
u
t
t
wl, combine the bread crumbs, P ackage directions so it is s
u
tte
r in a saucep
tte
r in a saucep
till a bit firm. Drain and r an o
v
a
e
rmesan, p
r medium heat.
a
e
rmesan, p
r medium heat.
rsleay, oil, Add the onion and cook, s
inse unde
1
2
⁄teaspoon of
2
⁄teaspoon of
r cold w
the salt, and the peppe ate
r. Meanwhile, in a small tirr
ing, f
or 4 minu
r; set
tes.
tes.
chopped (optional)
v
en to 400°
en to 400°
F
. B
u
tte
r a casse
. B
u
tte
r a casse
role or 9"
mor
mor
e for the baking dish
×13" baking dish. Cook the maca
1
⁄
1
2
1
2
cups grated Gruyèr
roni 2 minu
tes less than
e
e
cup fr
cup grated Parmesan
cup grated Parmesan
esh flat-leaf parsley
, finely
5 tablespoons unsalted butter
⁄
4
4
teaspoon black pepper
, plus
2 cups grated sharp Cheddar
6 cups whole milk
6 cups whole milk
ead crumbs
1
2 teaspoons kosher salt
2 teaspoons kosher salt
⁄
2
2
cup all-purpose flour
oni
⁄
4
cup olive oil
1
1 medium onion, finely chopped
1 medium onion, finely chopped
rv
es 6 to 8
1
1
es 4
rv
Damien's (Organic!)Horseradish Slaw
Se
edded (about 5 cups)
teaspoon black pepper
2
⁄
1 small head organic napa cabbage, shr
eam
2 tablespoons organic sour cr
1 tablespoon organic plain yogurt
1 tablespoon organic plain yogurt
1 organic granny smith apple, cut into matchstick sized strips
ed horseradish
epar
r. Add the
r, salt, and peppega
radish, vine
t, horse
1 bunch organic scallions, thinly sliced
1 bunch organic scallions, thinly sliced
ogur
ur cream, y
r the so
wl, whisk togethe
rge bo
teaspoons cider vinegar
2
⁄
teaspoon salt
1
1 tablespoon pr
2
2
2
⁄
1
In a la cabbage, apples, and scallions, and toss to combine.
or medium.
rv T e with chips if ransf
r the be
urg desired. ers to the b
uns, dr
izzle with the rese
rved sauce, and top with a
ru
gu
gu
wly add the oil in a thin s
teaspoon cayenne pepper
teaspoon honey
teaspoon dried or
teaspoon honey
teaspoon dried or
the sauce.
Add the gro
tream, whisking cons
und beef
gh and cook the b
to the bo
tantly until em wl and mix to combine. U
wl, whisk togethe
egano
egano
r the lemon j
uice, so
4 hamburger buns, warmed
1 cup arugula
1 beefsteak tomato, sliced
3 tablespoons extra-virgin olive oil
1 pound gr
1 cup arugula
1 beefsteak tomato, sliced
3 tablespoons extra-virgin olive oil
1 pound gr
urgers to desired doneness, 3 to 4 minu
ulsified. Spoon o
se y u o t and rese ur hands to f
rv
e 2 table
tes pe
orm 4
e 2 table
tes pe
orm 4
r
y sauce, hone
ound beef
y, shallot, ore
gano, and cay
enne.
rv
es 4
esh lemon juice
cups honey
2
⁄
Hot off the Grill Ice CreamSundae for Emma, Lucy,Doris, Gloria, Wendy, Rosemary,Alice, and Little Ricky
1
1 pound ripe peaches 3 tablespoons lemon juice 1
1
1
teaspoon ginger (or cinnamon)
4
⁄
1
wl, com
rge bo
tes. Drain and peel. Chop peaches. In a la
or 1–2 minu
r f
r f
ate
teaspoon allspice
4
⁄
Drop peaches in boiling w
or
ill f
foil and gr
r of
e
e
uble lay
r ice cream. ev y, and spices. Place the mixture in do e orv
tes. Se
uice, hone
uice, hone
bine peaches with lemon j approximately 20–25 minu
rve. Add the rum and mix.
2
ounces light rum
nish)
T
op of
op of
f with chilled club soda.
Add a lime slice and the remaining mint,
esh lime juice
igs of
the mint with a f
ork.
Add the su
gar and lime j
uice. Stir thoro
u
ghly
ghly
T. op
esh mint sprigs
rv
es 1
rv
es 1
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