Showing posts from September, 2009

Buffalo Wings

Alton Brown shares the real deal.
Ingredients12 whole chicken wings 3 ounces unsalted butter 1 small clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt  DirectionsPlace a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. While the chicken is roasting, melt…

Bananas Flambé

No romantic meal is complete without this dramatic and delicious dessert. It's simple to make which gives you time to concentrate on more important things at the end of your dinner.

Ingredients2 Ripe Bananas.3 Tbs Butter.3 Tbs Brown Sugar.1 Tbs Dark Rum.1 Pt Vanilla Ice cream
DirectionsTake two, not too soft, bananas and cut in half, then split lenghtwise. ..Melt a few tablespoons butter over medium heat. Add 2 -3 tbs brown sugar and stir. Add bananas. Cook until fairl warm and starting to soften (about 1 minute). Flip bananas and allow to cook an additional 30 seconds. Add rum to taste, and swirl in pan a bit. Light match and flame bananas. After flames have subsided (or low them out early if you like your dessert "rummy") serve bananas with ice cream. Optional: Add cinnamon