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Alton Brown’s Orange-glazed Chicken Wings
Makes 4 appetizer servings
Steaming wings before oven-roasting them adds an extra step, but it renders off some of the fat and keeps the meat from spattering and smoking in the oven. The results are chewier, too.
12 whole chicken wings
1 6-ounce can frozen orange juice concentrate
3 tablespoons hoisin sauce
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Place a 6-quart saucepan with a steamer basket and 1 inch of water at 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 oven to 425 degrees.
Replace the paper towels with parchment paper. Roast on middle rack of oven for 20 minutes. Turn wings over and roast another 20 minutes or until meat is cooked through and skin is golden brown. During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.
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Best Ever Green Bean Casserole
Recipe courtesy Alton Brown, 2012
For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko breadcrumbs 1 teaspoon kosher salt Non-stick spray
For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2- inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half and half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with non-stick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 10-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half and half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Yield: 4 to 6 servings * * *
Our new food expert Alton Brown gave us the skinny on Beef Wellington in the September issue of mental_floss. If Alton’s column made you hungry, here’s Alton’s recipe for the delicacy.
1 pound white button mushrooms 1 tablespoons unsalted butter 1/4 cup finely chopped onions or shallots 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons dry sherry 1/2 teaspoon dried thyme 3 ounces pate de foie gras 2 pounds center cut tenderloin of beef or chateaubriand, chilled in freezer for 20 minutes 1 pound puff pastry Flour for rolling out pastry 1 whole egg 1 tablespoon water
Place mushrooms in the bowl of a food processor and pulse until very finely chopped. Transfer the mushrooms to a clean cotton towel, gather up the edges and twist to squeeze out as much liquid as possible.
Melt the butter in a 10 inch saute pan set over medium heat. Add the mushrooms, onions, salt and pepper and cook, stirring frequently, until the mushrooms appear dry and are beginning to brown, about 5 minutes. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. Remove from the heat and cool completely. Cover and chill in the refrigerator for at least an hour before using or store for up to a week.
Place a rack in the center of the oven and heat to 400 degrees F.
Combine the mushroom mixture and the foie gras in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely.
Whisk the egg and water together in a small bowl and set aside.
On a lightly floured surface roll out the pastry to 1/4-inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package, seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small wholes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving
Yield: 4 to 6 servings