Garlic Chicken Wings

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            FOOD FUNNY
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I know I've published this one before, but the older I get, the more
I like it. Thanks to Barb Jernigan for sending it in this time.

An older married couple noticed that they were both having a
problem remembering things so they agreed to start writing
everything down. The lady then asked her husband if he would go
to the kitchen and get her some ice cream. He started out the
door and she said, Aren't you going to write it down?"

He said "No, I think I can remember a simple bowl of ice cream."

She said, "Yes, dear, but I want some chocolate syrup on it too."

"I still think I can remember a bowl of ice cream with chocolate
syrup on it," he replied, starting out the door.

"Yes, dear," she said, "but I want you to put some peanuts on it,
too. Do you think you can remember all that?"

"No problem, honey," he said and was gone.

When he finally got back to the room he was carrying a plate of
bacon and eggs. The old woman shook her head and began
scolding her husband. "Well, I told you to write it all down," she
said. "Look, you've forgotten my toast!"

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            TODAY'S RECIPE
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After more than eight years publishing your favorite recipezine I
think we have visited just about every corner of the globe, so it's
only natural that we revisit some of my favorite gastronomic
destinations. Spain provides us with one of the great traditional
cuisines of the world, and that's where we're going this week for
"More Spanish Favorites." Here is the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Garlic Chicken Wings (Pollo al Ajillo)
[Moorish Kebabs (Pinchitos Morunos)]

Tuesday's Soup or Salad
White Gazpacho (Ajo Blanco con Uvas)
[Partridge Salad (Ensalada de Perdiz)]

Wednesday's Side Dish
Malaga-Style Swiss Chard (Acelgas a la Malaguena)
[Eggplants with Cheese (Berenjenas con Queso)]

Thursday's Entree
Lamb with Honey (Cordero a la Miel)
[Basque-Style Hake (Merluza a la Vasca)]

Friday's Dessert
Fig Rolls (Pan de Higos)
[Creamy Custard (Natillas)]

This classic Spanish "tapa" is traditionally made from a whole
chicken that has been chopped into bite-size pieces, creating
many tiny sharp pieces of bone that can cause bodily injury. This
version uses chicken wings that are readily available.

Garlic Chicken Wings (Pollo al Ajillo)

2 lbs (900 g) chicken wings
Salt and freshly ground pepper to taste
Paprika to taste
1/4 cup (60 ml) olive oil
10-12 cloves garlic, coarsely chopped
1 bay (laurel) leaf
1/2 cup (125 ml) dry sherry (amontillado if possible)
Chopped fresh parsley for garnish

Season the chicken wings liberally with salt, pepper, and paprika.
Heat the oil in a large skillet over high heat and saute the chicken
wings until golden brown. Reduce the heat and add the bay leaf
and sherry. Cook uncovered, shaking the pan and turning the wings
occasionally, until the chicken is cooked and most of the liquid has
evaporated, about 20 minutes. Serve hot or at room temperature,
garnished with chopped parsley. Serves 4 to 6.
Received on Mon Jan 30 10:22:12 2006