Tag Archives: Food Network

Balsamic-Lacquered Baked Chicken Wings

Balsamic-Lacquered Baked Chicken Wings

Welcome to…. CHICKEN WING WEEK here at The Texan New Yorker!!! This is gonna be delicious, I promise! With the Super Bowl one week away, of course I wanted to theme this week with that in mind, and I read somewhere, once upon a time, that chicken wings are the most commonly served food at Super Bowl parties. So here we are – I’m bringing you five days of chicken wings recipes, with five different cooking methods, and five different flavor profiles.

Baked chicken wings

For me, the Super Bowl is mostly about the food. And the commercials. Seriously, who’s playing in it again? Not the Cowboys, that’s all I know. Actually, I know one more thing about it this year – some lunk-head thought it would be a good idea to have NYC host it. No, Mr. or Ms. Lunk-Head, it was NOT a good idea. For the next week, we in NYC and northern New Jersey are having to endure traffic jams, re-routed commutes, jam-packed public transportation, extra police presence, and various stores closing to accommodate all this hoopla. Thanks a lot!

baked chicken wings

Needless to say, come Sunday I will be hunkering down in my apartment staying away from the mayhem. And I will be having some chicken wings!

balsamic-lacquered baked chicken wings

We’ll be starting this week with the baking method. The flavor profile is sticky and sweet, with a nod to Italian flare. Baking wings is a wonderful thing. They’re lower calorie, and more hands-off than frying. These were incredibly tasty, addicting as chicken wings should be, and not terribly spicy. Perfect for any guests that don’t groove on hot foods.

Balsamic-lacquered baked Chicken wings

Stay tuned… tomorrow we are braising our wings!

Source: adapted from Food Network Kitchens Favorite Recipes

½ cup blackberry jam (or another flavor if you prefer)
1/3 cup balsamic vinegar
1 tsp soy sauce
2 tsp kosher salt
1 tsp cayenne powder
1 tsp onion powder
2 lbs. chicken wings, split in two parts, and tips discarded

Preheat your oven to 450 F. Line a baking sheet with aluminum foil. Set aside.
In a small to medium saucepot, combine the jam, vinegar, and soy sauce. Bring to a boil over medium-high heat. Lower the heat to a simmer and let it go a few minutes, until thick and glossy.
Meanwhile, in a small bowl, mix together the salt, cayenne, and onion powder. Whisk the spices into the jam mixture. Shut off the heat.
Place the wings in a large mixing bowl and pour the sauce over them. Quickly toss to coat thoroughly. Place the wings on the baking sheet in a single layer, skin side up. Roast about 12 to 15 minutes, until just cooked through (165 F on an instant-read thermometer).
Remove the wings from the oven, and place a rack on the top rack. Switch on the broiler. Broil the wings a few minutes, just until the sauce lacquers a bit. Remove from the oven and serve hot.

Red Wine Beef and Swiss Chard Stew

Red Wine Beef and Chard Stew

Welcome to the second-ever Week Of… blog series here at The Texan New Yorker! This week we are feasting on WINTER STEW! Although it’s been freakishly, unseasonably warm the past few days up here in NYC, the past few weeks pretty much everyone in the continental US has been hearing about cold fronts, blizzards, snowstorms, and polar vortexes, pretty much ad nauseum. We get it. It’s cold.

red wine beef and swiss chard stew

So maybe some warmth from the kitchen is in order. I’m not sure anything can warm you up like a hearty stew. And when I think of stew, I think of a nice, chunky beef stew. While I’ll demonstrate this week that it may be a culinary crime to limit stew to just beef, I think it might also be a culinary crime to discount it.

Swiss chard in the salad spinner

Swiss chard, cleaned

And that’s why we’re starting our Winter Stew week with beef. This was everything you demand want from a beef stew: warms your bones, warms your soul, flavorful, tender beef chunks and lots of veggies. The original recipe called for green beans, but seeing as they’re currently out of season, and we’re all supposed to be eating more dark greens, I threw in some Swiss chard instead. It was quite welcome and fit with the stew’s flavor profile very nicely. Enjoy! And stay tuned for more winter stew ideas this week!

Red Wine Beef and Swiss Chard Stew

Source: adapted from Food Network Favorites: Recipes from Our All-Star Chefs

2 lbs. beef chuck stew meat, cut into 1-inch cubes
Kosher salt and black pepper
3 tbs unsalted butter, divided
4 medium carrots, peeled and thinly sliced
1 large onion, chopped
2 tbs all-purpose flour
3 cups beef stock
2 cups dry red wine, such as cabernet sauvignon
1 cup canned crushed tomatoes
1 6-inch sprig of rosemary
2 large Yukon gold potatoes, peeled and cut into 1-inch chunks
1 medium bunch of Swiss chard, leaves stripped and torn
2 tbs chopped fresh parsley

Preheat your oven to 300 F. Place your large Dutch oven, or other large oven-safe stock pot over medium-high heat. Season the beef cubes with salt and pepper. Melt 2 tbs butter in the Dutch oven, then add the beef cubes and brown on all sides. Do this in batches if necessary; do not crowd the pan as that will cause the beef to steam and not brown properly. Remove the beef with a slotted spoon to a plate or bowl.
When all the beef has been browned, lower the heat to medium and add the remaining tablespoon of butter. Add the carrots and onions and sauté until softened. Add the flour and stir until all traces of it disappear into the veggies. Now add the beef stock, wine, and tomatoes. Toss in the rosemary.
Slide the browned beef cubes back into the pot along with any juices collected on the plate. Bring the liquid to a boil. Once boiling, shut off the heat. Cover the top of the pot with aluminum foil, then cover with the pot’s lid. Place the pot of stew into the oven and cook for 50 minutes.
Remove the pot from the oven and stir in the potatoes and chard. Replace the foil and the pot’s lid, and slide the stew back into the oven. Cook for another 50 minutes.
Remove the pot from the oven and discard the foil. Place the pot on a burner and simmer on medium-low for 15-20 minutes with the lid ajar. Season to taste again with salt and pepper, and stir in the parsley. Fish out the rosemary stem and serve.

Mexico City Street Corn

Mexico City Street Corn

Happy Hump Day, everyone! Let’s continue celebrating summer produce this week with one of my faves, corn! I’ve always loved corn, whether on the cob or off. Growing up, when my parents complained to me that I never ate any vegetables willingly, my retort was always that I did too, I eat corn! Only to find out that corn technically isn’t a vegetable…

Mexican street corn fixins'

Ah, well – no matter. I’m blogging corn and taking you to Mexico! I haven’t been so I wouldn’t know (yet!!) but apparently grilled corn on the cob is a very popular and common street food in Mexico City. They offer the grilled corn to you after it’s been slathered in mayonnaise, rolled in Cotija cheese and cilantro, and then you squeeze lime on it. If you’ve never tried it, that preparation might sound weird. But it’s so good that I feel obligated to apologize to you. Because after you try corn this way, it’s difficult to eat it any other way. So, sorry about that…

It is hands down, my favorite way to have corn on the cob, so I just had to blog it! I make it every summer; and I think it should go on your yearly summer menu too.

Mexico City Street Corn

One quick recipe note: use a mini food processor to grate the cheese. Just crumbling it leaves it in chunks a little too large, and it doesn’t adhere to the corn evenly.

Source: Food Network Kitchens Favorite Recipes

4 ears fresh corn, with husks
1 tbs olive oil
Kosher salt
1 ¼ cups finely grated Cotija cheese (see recipe note)
½ cup finely minced fresh cilantro
¼ cup good quality mayonnaise
Ancho chile powder, for sprinkling
2 limes, cut into wedges

Preheat your outdoor grill to medium-high heat. Peel back the husks from the corn but leave them attached at the end. Twist to make handles. Strip away the silk.
Brush the corn with olive oil and sprinkle with salt. Arrange the corn on the grill so the husks are dangling over the side to prevent burning. Grill, turning occasionally, until lightly charred all over, 15 to 20 minutes.
Spread the cheese and cilantro on a plate in two separate columns, or use two plates. When the corn is done grilling, slather the cobs with mayonnaise. A grill brush works best for this. Once they are slathered, roll them first in the cheese, then in the cilantro until evenly coated. If the cheese and cilantro mix together on the plate, that’s okay. Sprinkle liberally with chile powder and serve with lime wedges to squeeze over the corn. You’ll need lots of napkins.

Sweet Potato Biscuits

Yesterday I blogged a delicious dish I think everyone should consider adding to their Thanksgiving menu, because I think you and your guests will inhale it.  Today I’m blogging another dish I think would be very appropriate for a Thanksgiving spread, especially because I know some families have a bread basket on their tables.  And I think these Sweet Potato Biscuits would be a spectacular alternative to dinner rolls. Or perhaps a lovely addition to the more ubiquitous dinner rolls.

Think about it, you’re getting the nutrition from the sweet potatoes along with your carbs; biscuits don’t have yeast in them, so they are much faster and easier to make; and it would be an unexpected twist for your guests.  And you could easily turn them into drop biscuits for even less effort.

We found these to be quite wonderful.  I’m also thinking that these could make a terrific breakfast or brunch item the day of or the day after Thanksgiving.  Something to ponder…  Anyway, I hope you enjoy them in whatever capacity you choose.

Source: adapted from Food Network Kitchens Favorite Recipes

1 small sweet potato, peeled and chopped into bite-size chunks
Olive oil
Kosher salt and black pepper
1 1/2 cups flour, plus additional for dusting
1 tbs baking powder
1 tbs light brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
5 tbs unsalted butter, chilled
1/2 cup whole milk

Position a rack in the center of your oven and preheat to 400 F.
In a mixing bowl, toss the sweet potato with a drizzle of olive oil and salt and pepper to taste. Place in a baking dish and roast in the oven for 25 minutes, until cooked through and just starting to brown.
Remove from the oven, let cool slightly, then place in a food processor. Puree until it’s completely smooth. Set aside.
Raise the oven temperature to 425 F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, brown sugar, salt, cinnamon, and allspice. Place the butter in, and use a pastry blender to cut the butter into the flour mixture. You are done when the butter resembles small peas.
In a small bowl, measure out 3/4 cup of the sweet potato puree and add the milk. Mix to combine, then pour the mixture into the flour. Use a rubber spatula to combine them. Knead the dough in the bowl for one minute with well-floured hands, then turn it out onto a floured flat surface.
Flour your rolling pin, then roll the dough out to a height of one inch. Flour a 3-inch biscuit cutter and stamp out biscuits. Re-roll the scraps and stamp out more biscuits. You should have 8 biscuits in total.
Place the biscuits on the baking sheet and bake for about 12 minutes, until lightly browned. Cool briefly before serving.