RECIPES ===================== Smoked Chicken Wings yum These crisp-charred chicken wings are bathed in a spiced butter sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual. Yield: serves 10 Ingredients 2 tbsp. kosher salt 2 tsp. sweet paprika 2.5 tsp smoked paprika 1 tblsp. garlic powder 1 tblsp. onion powder 1 tblsp. dried thyme 1.5 tblsp. dried oregano 1.5 tsp. ground black pepper 1.5 tsp. ground white pepper 1 tsp. dried sage 1 tsp. cayenne 5 lb. chicken wings 16 tbsp. unsalted butter, melted 16 tblsp olive oil heated w the butter 1 cup mild hot sauce 1/2 cup Old Bay seasoning Juice of 2 lemons (4 tblsp) ----- Instructions In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 2 hours IN A VACUUM bin Meanwhile, make the sauce: Whisk together butter, oil, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor). Place chicken wings on grill grate. Maintaining a temperature of 250� Cook, turning once, for 30 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve. ===================== Shrimp Fettuccine Alfredo by LENA ABRAHAM OCT 15, 2018 Overcooking the pasta. Nothing is worse than a bowl of mushy pasta. We're going for al dente in this recipe�aka it should still have some bite. This can be especially tricky when you're adding cooked pasta back to a hot pan because it will actually get cooked a little bit more. We recommend tasting your pasta for doneness a 3 to 4 minutes before the box recommends. There should still be a bit of firmness in the center of your fettuccine. That means, given a little extra cooking time in the skillet you make the sauce in, it'll come out perfectly. Overcooking the shrimp. Never underestimate how fast shrimp can cook. Depending on their size and the heat of your pan they could cook in literally one minute, so keep an eye on them! As soon as they turn from gray and translucent to pink and opaque, they're good to go! Set them aside on a plate and continue with the sauce. Just don't ditch anything they've left behind in the pan! Those juices (sorry) will help flavor your sauce and make it so much better. Curdling the sauce. One of the secrets to making an extra creamy alfredo sauce is the addition of an egg yolk. In order to incorporating that yolk without cooking it, you need to make the sauce in a specific order. After you've added your flour, add your cold milk and cream first, so that when you drop your yolk in, it won't start cooking immediately. When you do drop your yolk in, whisk it in to the sauce immediately and you won't have any problems. If it still sounds risky to you, you can whisk together your heavy cream, milk, and yolk and pour it into your pan as a homogenous mixture. INGREDIENTS 1 lb. fetuccine 1 tbsp olive oil 3 tbsp. butter 1 lb. shrimp, peeled and deveined, tails removed kosher salt Freshly ground black pepper 3 or 4 cloves garlic, minced 1 tsp ital seasoning 1 c. heavy cream 1/2 c. whole milk or cream cheese 1 egg yolk 1 c. freshly grated Parmesan, plus more for garnish (3-4 oz) 1 tbsp. Chopped parsley, for garnish ==== Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. In a large skillet over medium heat, heat 1 tablespoon oil. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. Into the pan, add 3 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley. ================================= Chris' Recipe Spaghetti sauce homemade 1 small onion 3 or 4 cloves garlic .5 vege bulls cube .33 cup water 1/2 tablespn fennel Pepper Tablspn oregano 1/8 cup chopped parsley or finely chopped red pepper Teaspoon dry basil 1/4 cup chopped basil (tsp dried) 1/4 cup wine 28oz can tomatoes 6oz paste Tblsp olive oil Top w Parmesan Don�t do parsley and red pepper together Cook onions in tbls olive oil for 3-4 mins. add garlic cook 1 min longer. At same time put bullion and water in 2 quart pan and heat on low Add onions/garlic to bullion. Add spices and tomatoes and paste and oil. Cook for 1 hour adding wine as needed to make sauce like. Add cheese during last 10 mins. Meatball s 7 xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Chardonnay Poached Salmon in the Romertopf Serves 4 Ingredients 4 salmon steaks .5 cup Chardonnay .25 cup water 1/2 lemon, sliced 1 tablespoon green peppercorns 10 juniper berries, crushed 2 bay leaves 1 stem fresh basil 3 fronds fennel (try seeds - 1/2 Tbsp) Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool. Directions Pre-soak R�mertopf for 10-15 minutes. Place salmon steaks in the presoaked pot. Pour liquid over salmon Set the oven temp 450�F (230�C). Cook for 25-30min. Remove the pot from the oven and pour off the liquid into a saucepan. Return the pot to oven, without the lid, for an additional 5 minutes, to brown the salmon. Dill Dijon Whipped Cream: 1/2 cup heavy cream 1/4 cup sour cream 1 tablespoon Dijon mustard 2 teaspoons dill, chopped 2 tablespoons Chardonney liquid Salt and pepper === German Potato Salad Hot potatoes dressed in a warm bacon, mustard and vinegar dressing are what make this traditional mayo-less potato salad a family favorite. Prep Time10minutes minutes Cook Time30minutes minutes Total Time40minutes minutes Servings10 servings Calories323kcal Ingredients � 3 � to 4 pounds medium red potatoes quartered � Kosher salt � 1 pound bacon cut into �-inch pieces* � 1 large yellow onion minced � 1 cup white vinegar [apple cider] � 3 tablespoons coarse or stoneground German style mustard � sugar [no?] � � cup parsley chopped � Freshly ground black pepper � [smoked paprika] Instructions 1. Cook the potatoes over high heat in a large saucepan until water comes to a boil. Season generously with about 1 tablespoon of kosher salt. Reduce the heat to medium so that the water is still gently bubbling and cook the potatoes for about 10 minutes or until they are easily pierced with a fork and the skins are barely starting to pull away from the cut edges of the potatoes. Drain the potatoes and cool until they can be handled. Cut into large dice and add back to the pan you cooked them in to keep warm. 2. Meanwhile, cook the sliced bacon in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally. Transfer the bacon to a plate topped with paper towels to drain. 3. Add the onion to the bacon grease and cook for about 3-4 minutes or until the onion is transparent but not brown. Stir in 1 cup water, the white vinegar, mustard and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 2 cups. 4. Add the potatoes back to the pan with the dressing and toss to coat. Add the chopped bacon and parsley. Season with kosher salt and freshly ground black pepper to taste. Serve warm. --alt-- Servings: 8 Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes, plus 4 hours chilling time INGREDIENTS � 3� pounds baby gold or red bliss potatoes � 2 tablespoons salt, divided � ? cup vegetable oil [1/3 cup olive oil 1/3 cup bacon grease] � � cup + 2 tablespoons apple cider vinegar � � lb strips bacon cooked n chopped coarsely � 2 T coarse German mustard � 1 teaspoon smoked paprika, plus more for serving � 1 teaspoon freshly ground black pepper � 1 medium red onion, halved and very thinly sliced � � cup chopped parsley, plus more for serving INSTRUCTIONS 1. Place the potatoes in a large saucepan and fill the pan with enough cold water so that it covers the potatoes by about 1 inch. Add one tablespoon of salt and bring to a boil over high heat. Continue cooking until the potatoes are just tender when pierced with a knife, 10 to 15 minutes. 2. In a large bowl, combine the oil, rice vinegar, remaining tablespoon salt (I know that sounds like a lot; feel free to add less and season to taste at the end but keep in mind that potatoes require a lot of salt), pepper, smoked paprika, red onion and parsley. Stir to combine. Set aside, stirring occasionally and allowing the onions to marinate and pickle in the dressing while the potatoes cook. 3. Drain the potatoes in a colander. While they are still hot (as hot as you can handle), cut them bite-size into halves, thirds, or quarters, depending on the size, and place in the bowl with the dressing. Using a large rubber spatula, toss the potatoes with the dressing, being careful not to break up the potatoes too much. Cool to room temperature, stirring occasionally until the potatoes soak up all the vinaigrette. Cover and refrigerate at least 4 hours or overnight. When ready to serve, bring the potato salad to a cool room temperature. Stir well, then taste and adjust seasoning with more salt, pepper, or sugar, if necessary. Transfer to a serving bowl and sprinkle with smoked paprika and parsley. 4. Potato salad should be left out for no more than two hours (or one hour if the temperature is above 90 degrees). Leftovers should be promptly refrigerated. Return to Home Page