Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
Pie Apple (not Apple Pie) by: Marc Haynes Ingredients 1 pie crust 6 granny smith apples 1/4 c cup sugar 1 Tbsp brown sugar 1/4 tsp cinnamon (more or less make adjustment as desired) Directions 1.More >>
Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
Chef Travis Meyer Crab Salad:8 oz lump crab meat1/4 c fine dice celery/green onion/Parmesan cheese & mayo1 tsp dill/poppy seeds and s&p Shrimp:Butterfly shrimp and saute in 4 oz clarified butter, 2More >>
Thursday, May 9 2013 5:09 PM EDT2013-05-09 21:09:20 GMT
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
Tandra Watkins Pastry Chef Ashley's @ The Capital Hotel Batter 2 tablespoons unsalted butter, melted 3 eggs, room temperature ½ cup milk ½ cup all-purpose flour 1 teaspoon vanilla extract 1 teaspoonMore >>
Maple syrup is delicious in just about everything.More >>
Maple syrup is delicious in just about everything. More >>
By Paul Lukas
A chicken wing comes in three parts: the drumette, the flat, and the tip. But if you order wings at a restaurant or bar, you usually see only two-thirds of the wing represented: drumettes and flats.
That's a shame, because the tip — the very end point of the wing, made up mostly of skin and cartilage — is a crunchy, chewy, tasty, underappreciated delight. I always leave the tips attached to the flats when I'm making chicken wings at home.
It appears I'm in the minority, though.
Most people who write chicken wing recipes are apparently in agreement with the restaurant approach to wings. Their recipes invariably include the line, "Remove tips and discard or reserve for stock."
That includes the recipe for chicken lollipops that appeared in the March issue of SAVEUR, which was accompanied by a guide to frenching chicken wings. There it is, right on cue: "Discard the wing tip, or reserve it for making stock."
When I see this line in a recipe, I usually just roll my eyes and move on. But this time, something snapped. The cavalier dismissal of the wing tip was no longer a mildly irritating recipe quirk; it was now an affront — not just to me, but to all that is good and delicious.
"I'll show them," I said to myself. "I'll make a batch of wing tips. Just the tips."
And that's precisely what I did. First I bought three dozen chicken wings, and removed all the tips. Tips are a little too small to serve as a sauce delivery system à la the rest of the wing, so I decided to toss them with a Southwestern-style dry rub. (You can use whatever rub you prefer, or even just salt and pepper.)
After 25 minutes in the oven at 350° and then a quick blast under the broiler, they were golden brown and irresistible — a perfect hors d'oeuvre or party snack, deeply savory and salty.
The tips are fully edible except for one small bone in the center which you can remove and discard as you eat, but it's nothing compared to all the detritus left over from conventional, tip-less chicken wings.
Speaking of which, there remains the matter of what I did with the drumettes and the flats left over once the tips were removed. I'm tempted to indulge in their comeuppance and say I discarded them, or saved them for stock, but I actually put them in the freezer.
I used them not long afterwards to make Buffalo wings, and they were good. But I missed the tips.
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