Chicken and Egg - Janice Cole [37]
NOTES
The mayonnaise is made with a raw egg yolk. If you prefer, you may substitute 1 pasteurized egg yolk. To ensure success in making this homemade mayonnaise, start with a warm, dry bowl. If you prefer a thicker mayonnaise, continue adding oil until it reaches the desired consistency.
You may also substitute a simpler lemon mayonnaise: Stir together 1⁄3 cup of mayonnaise with 1 teaspoon of fresh lemon juice and ½ teaspoon of grated lemon zest.
SERVES 4
FRESH LEMON MAYO
1 egg yolk (see Note)
1 ½ teaspoons fresh lemon juice
½ teaspoon Dijon mustard
1⁄8 teaspoon salt
1⁄8 teaspoon freshly ground pepper
¼ cup canola oil
½ teaspoon grated lemon zest
SANDWICH
1 small baguette or half a standard-size baguette (about 5 ounces)
1 cup lightly packed arugula or spinach
1 tomato, sliced
4 hard-cooked eggs (see Note, Lemon-Tarragon Deviled Eggs), halved lengthwise
Smoked Wings with Cilantro Dip
These wings are addictive. The smoked paprika, cumin, and chipotle chile powder are key to their smoky, bold flavor. Don’t be put off by the length of the ingredient list; it’s a very quick and easy recipe. Simply measure and dump, then marinate the wings for up to a day before grilling.
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To marinate the chicken wings: Put the wings in a large resealable plastic bag. Stir together the remaining wing ingredients, except the oil, in a small bowl. Add the olive oil and stir until smooth. Add the seasoning mixture to the chicken wings, seal the bag, and squish the bag to coat the wings with the seasoning. Put in a shallow pan and refrigerate overnight, or up to 24 hours.
To make the dip: Blend all of the ingredients together in a blender until smooth. Cover and refrigerate. Bring to room temperature before serving.
Preheat the grill to medium. Remove the wings from the rub and discard any remaining seasoning mixture. Grill, covered, for 10 to 12 minutes or until no longer pink in center, turning every 3 to 4 minutes to brown on all sides. Serve the chicken wings with the dip.
NOTES
To separate the wings, cut between the wing joints with a large chef’s knife or kitchen shears. Discard the wing tips or save for chicken stock.
When grilling wings, dump all of the wings onto the grill, and then use tongs to quickly arrange the wings on the grill. I find that trying to place the wings individually on the grill grate takes too long, and the first ones begin to cook before the rest even get near the heat.
SERVES 4
MAKES ABOUT 32 CHICKEN WINGS
CHICKEN WINGS
2 ½ pounds chicken wings (about 16 wings), separated at the joint (see Note), or 32 chicken drumettes
3 tablespoons smoked paprika (pimentón)
2 tablespoons red wine vinegar
1 tablespoon dried oregano, preferably Greek
1 tablespoon ground cumin
¾ teaspoon chipotle chile powder
¾ teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
CILANTRO DIP
¾ cup lightly packed coarsely chopped fresh cilantro
¼ cup plus 2 tablespoons extra-virgin olive oil
1⁄3 cup water
¼ cup chopped pecans
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
2 garlic cloves
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Rosemary Chicken Burgers with Fried Onions
When I go to a classic old-time diner, I order a burger with fried onions. At home, however, I like to jazz up the classics a bit. This moist chicken burger is flavored with fresh rosemary, sun-dried tomatoes, and green onions, and topped with a pile of golden fried onions.
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To make the burgers: Gently mix together all of the ingredients, except the egg, in a large bowl, being careful not to overmix the chicken, or it will become compacted and dry. Gently stir in the egg. Form into four 4-inch patties, ¾ inch thick, and place on a baking sheet. Cover and refrigerate for 30 minutes or until chilled.
Meanwhile, heat a medium skillet over medium-high heat. Heat the 2