Monday, February 8, 2010

Buffalo Chicken Wings with Blue Cheese Dip and Bruschetta



Buffalo Chicken Wings
Ina Garten Barefoot Contessa Family Style

FOR THE WINGS
16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce or1 teaspoon Tabasco sauce
1 teaspoon kosher salt

FOR THE DIP
1-1/2 cups crumbled gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worchestershire sauce
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

Celery sticks, for serving




Preheat the broiler.  Cut the chicken wings in thirds, cutting between the bones.  Discard the wing tips.  Melt the butter and add the cayenne, hot sauce, and salt.  Put the wings on a sheet pan and brush them with the melted butter.  Broil them about 3 inches below the heat for 8 minutes.  Turn the wings, brush them again with butter, and broil for 4 more minutes, or until cooked.

For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade.  Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

Double Tomato Bruschette
All Recipes

6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting.  In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.  Allow the mixture to sit for 10 minutes.  Cut the baguette into 3/4-inch slices.  On a baking sheet, arrange the baguette slices in a single layer.  Broil for 1 to 2 minutes, until slightly brown.  Divide the tomato mixture evenly over the baguette slices.  Top the slices with mozzarella cheese.  Broil for 5 minutes or until the cheese is melted.

*I halved the recipe and I only recommend using fresh basil (the only way bruschetta should ever be prepared).



 

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