Buffalo-style chicken wings are perennially red—from the dose of Frank’s Red Hot Sauce that they traditionally get. But wings can be more than red—they can be green, too! Inspired by the Jamaican Lime Varietal Chile Extract from Henry Family Farm, I have just created a Jamaican-feeling hot wing dish that, to me, is as delicious as the original.
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RSS feed for this sectionBacon-Scented Meat Loaf with Tomato Glaze
Meat loaf is one of those massively American comfort-food dishes that most people crave when their inner children start crying. Me, I crave it any time at all, with mashed potatoes and a boatload of gravy. But there’s meat loaf and there’s meat loaf. See my recipe for the perfect meat loaf.
Chicken Scallopini with Prosciutto, Mozzarella and Marsala
When the “Northern Italian” restaurant boom hit in the 1970s, one key change was that “Veal Parmigiana” went away–and an array of tomato-less veal and chicken cutlet dishes took its place. Veal Marsala became very popular. The Roman Saltimbocca, in which a slice of prosciutto is placed over the veal, had its day. Myriad versions of veal and chicken cutlets with melted cheese and no tomato sauce (usually some kind of wine sauce was served instead) invaded our “ristoranti.”
Amish Chicken Pot Pie
The name of this dish is a complete surprise–because when the Pennslyvania Dutch say “pot pie,” they’re not talking about a baked pie with golden pastry on top! They are talking about a wonderful meat stew that includes large, slippery noodles called “pot pie squares.” The Amish might use any number of meats in this dish–but I’m partial to the following Chicken “Pot Pie” recipe given to me by an Amish friend. Amish Chicken Pot Pie can be served either as a side dish, or as a main course.
Braised Short Ribs with Carrots, Parsnips and Red Wine
Interest in cooking short ribs at home has been re-kindled by the short-rib boom in trendy restaurants. Americans across the map have re-discovered the comforting deliciousness of collagen-rich cuts of meat, like short ribs, melting down in a pot over 3-4 hours into soft and buttery puddles of protein. The following recipe–with its wine sauce, and its carefully cooked vegetables–is a homey version of something you might expect to see in a modern restaurant. Serve, by all means, with mashed potatoes.
Henry Family Farm Chile Extracts
Food Porn on Flickr
