Subject: Bourbon Chicken Wings
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 16 2001 - 03:15:42 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Linda Blazek:
My sister got married right out of High School and had very little
cooking experience. She bravely decided to bake an apple pie for her
new husband. She couldn't figure out how to get the top crust
attached to the bottom crust, and she came up with the solution of
wooden spring-type clothes pins. Unfortunately, she had a gas oven
and the clothespins caught on fire and she called the fire department
in a panic. The fire department arrived shortly led by my father who
was the Captain. Along with him were my brother and her husband who
were also volunteers.
This gave the fire department plenty of grist for jokes during the
year, and my poor father, brother and brother-in-law had a hard time
forgetting my sister's attempt at home cooking!!
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T O D A Y ' S R E C I P E
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It's favorite cookbook time here in Recitopia once again. This time
it's "The New Making of a Cook" by Madeleine Kamman. Here's what the
New York Times had to say about it: "Kamman has written her book for
the budding professional or the serious amateur who wants to achieve
pre-professional expertise. She covers non-glamorous fundamentals
like pots and pans, the chemistry of basic ingredients and the fine
points of the cooking techniques that chefs must master... If you can
tough it out, you emerge with a new store of knowledge and a firm
command of the basics... Kamman's tome stands a monolith, issuing a
challenge to every cook with ambition, determination and the biceps to
lift it off the shelf."
This tangy appetizer makes a wonderful finger food for a cocktail
party, or serve them as the first course of a more formal dinner.
All recipes this week are adapted from "The New Making of a Cook,"
by Madeleine Kamman, William Morrow & Co., 1997, available from
Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0688152546/worldwiderecipes
Bourbon Chicken Wings
24 chicken wings, cut apart at the joints, tips reserved for stock
3 Tbs (45 ml) bourbon
3 Tbs (45 ml) olive oil
1 Tbs (15 ml) grated lemon peel
Juice of 1 lemon
1 cup (250 ml) unseasoned bread crumbs
1 Tbs (15 ml) Hungarian paprika
Salt and freshly ground pepper to taste
Combine the wing joints, bourbon, olive oil, lemon rind, and lemon
juice in a bowl. Toss to coat the wings and marinate refrigerated for
4 hours or overnight. Mix the bread crumbs, paprika, salt, and pepper
in a plastic bag. Drain the wing joints and toss with the bread crumb
mixture. Place the wings on a baking sheet and place about 5 inches
(12 cm) under a preheated broiler. Broil until crisp and golden,
about 5 minutes on each side. Serves 4 to 6.
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