1. Buffalo wings
A Buffalowing,inthe cuisine of the UnitedStates,isanunbreadedchickenwingsectionthatisgenerally
deep-friedthencoatedinasauce consistingof a vinegar-basedcayennepepperhotsauce andmelted
butterpriorto serving.
Preptime:10 minutes Cooktime:20 minute Marinatingtime: 30 minutes Yield:
Makes approximately24pieces
INGREDIENTS
Wings
2 lbschickenwings(about12 wings) - 3 Tbspbutter,melted
4 Tbspbottledhotpeppersauce (like Crystal orFrank'sOriginal) - 1 Tbsppaprika
1/2 teaspoonsalt - 1/2 teaspooncayenne pepper
1/4 teaspoonblackpepper - Celerysticks(optional)
Blue cheese dip
1/2 cup sourcream 1/2 cup crumbledblue cheese
1/2 cup mayonnaise 1 Tbspwhite wine vinegarorwhite vinegar
1 clove garlic,minced
METHOD
1 Prepare wings: Cutoff wingtips(discardor reserve forotheruse suchas makingstock).Cutwingsat
the joint.Putchickenwingpiecesinalarge bowl.Setaside.
Foodsafetynote:whencuttingrawchickenitis bestto use a cuttingboard reservedjustforcuttingraw
chicken.Washthoroughlywhenfinished.Donotletraw chickenjuicescome incontact withotherfood.
2 Prepare marinade: Create a marinade bystirringtogetherthe meltedbutter,hotpeppersauce,
paprika,salt,cayenne pepperandblackpepperinalarge bowl.Remove 2tablespoonsof the marinade
and setaside (youwill use tocoat the wingsaftertheycome outof the oven.)
3 Marinate the wings: Addthe chickenwingstothe bowl withthe marinade andtoss to coat all of the
wingswiththe marinade.Letthe chickenwingsmarinate atroomtemperature forhalf anhour.
4 Broil the wings: Remove the wingsfromthe marinade (discardthe marinade) andplace themonthe
rack of a broilerpan.Broil 4 to 5 inchesfromthe heatfor about10 minutesoneachside,until chickenis
tenderandno longerpink.
5. Prepare the blue cheese dip:While the wingsare cooking,place the sourcream, blue cheese,
mayonnaise,vinegar,andgarlicina blenderandpulse until smooth.Coverandchill.(Dipwill lastuptoa
week.)
6. Baste the wings with reservedmarinade:Remove the chickenwingsfromovenandbaste withthe 2
Tbsp of reservedmarinade (notthe marinade thatwasincontact withthe raw chicken).
Serve withBlue CheeseDipandcelerysticks.
2. sirloin steak with garlic butter in oven
Ingredients for 2 servings
1 lb(455 g) thickrib eye steak,1 inch(2.5 cm) thick 2 tablespoonskoshersalt
2 tablespoonsfreshlygroundblackpepper 4 tablespoonscanolaoil
3 tablespoonsbutter 2 sprigsfreshthyme
2 bunchesfreshrosemary 2 clovesgarlic,crushed
Preparation
1. Preheatoven to 250°F (120°C).
2. Season the steak evenlywiththe salt and pepperon all sides.
3. Place the steak on a wire rack on top of a baking sheet.Bake for 35 minutes.
4. Heat the canola oil ina skilletor stainlesssteel pan overhigh heat until smoking. Sear the
steak on one side for 30 seconds,thenflip.
5. Immediately,addthe butter, thyme,rosemary, and garlic, swirlingthe pan to meltthe butter
quickly.
6. Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan.
Tilt the pan toward you to pool the butter near the bottom. Usinga spoon, continuouslyscoop
the butter overthe top of the steak for about 30–45 seconds.
7. This helpsnot only flavorthe steak, but also helpscook the steak faster.If you preferyour
steak mediumor medium-well,cookyour steaklonger.
8. To test the donenessofyour steak, lightlypressthe tip of your leftindexfingerto the tip of
your leftthumb. The fleshyarea belowthe thumb shouldfeel howrare steak feelspressing
the surface of the steak. For medium-rare steak,touch your middle fingerto your thumb and
press the area belowyour thumb. For medium,touch your fourth fingerto your thumb. For
well done,touch your pinky to your thumb.
9. Rest the steak for 10 minuteson a cutting board. Slice,thenserve!
https://www.youtube.com/watch?v=eujWaOiyL3A
