Wing It!

Wings

Wings usually taste better at a restaurant or on the grill, but here’s my very own recipe for wings that recreates this favorite appetizer. There are thousands of ways to make wings. I’m still searching for the best wings in town, but these are pretty darn good. So wing it and enjoy!

Note: just in case there are any sports fans reading my cookbook, a wingette is also a name for a team sport played on ice or a Philadelphia Eagles cheerleader.

Servings: 6 – 8
Prep Time: 20 minutes
Cook Time: 40 minutes

INGREDIENTS

  • Three 1-pound packages of chicken wings (I prefer smaller wings like Purdue’s Wingettes.)
  • 5 tablespoons butter
  • 1/2 cup hot sauce (I’m a fan of Cholula hot sauce.)
  • 3/4 cup flour
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Blue cheese dressing and celery sticks (optional)

DIRECTIONS

  1. In a very large saucepan melt the butter.
  2. Add hot sauce to the butter, turn off heat, and leave on stove for use later when you
  3. will add the wings.
  4. In a large plastic bag mix the flour and remaining ingredients.
  5. Add a few wings at a time to the bag of flour and shake.
  6. Remove wings from the flour with tongs, shake off excess flour, and set aside in large bowl.
  7. Repeat until all the wings are coated.
  8. Cover bowl with plastic wrap then place wings in refrigerator for 30 minutes.
  9. Line a baking sheet with tin foil.
  10. Preheat oven to 425°F.
  11. Place chilled wings in room temperature butter and hot sauce that was set aside on the stove.
  12. Do not heat. Toss so wings are coated.
  13. With tongs, transfer wings to baking sheet with tongs.
  14. Bake in oven for 20 minutes per side until golden brown.
  15. Remove from oven and place in a large bowl.
  16. Serve with blue cheese dressing and fresh clean celery sticks. (I combine blue cheese crumbles with blue cheese dressing found in the refrigerated section of your supermarket’s produce aisle.)

 

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What’s In? and What’s Out? for 2012

2012-In-and-Out

IN: THE TASTOSTERONE MAN
OUT: THE DOMESTIC GODDESS

Men claim the kitchen and help out their damsels in distress.

IN: DINING AT THE TABLE
OUT: EATING ON BAR STOOLS AND SOFAS

Recent polls conducted by Quicken show that more than 50% of Americans vow to appreciate loved ones and spend more time with family and friends in 2012. Kick off the New Year knowing you’ll soon spend time with loved ones.

IN: TASTOSTERONE BYOB RECIPES
OUT: ROTISSERIE CHICKEN PLUMPED UP WITH SALTS AND PRESERVATIVES

TASTOSTERONE’s BYOB recipes include cooking with sauces and dressings. You will become a confident chef thanks to the simple twist of a bottle cap, the quick solution for preparing a stress-free meal. Make sure to choose low-sodium sauces or salsas to add healthy flavor to your meats, veggies and fish. According to Men’s Health, 1 in 4 young men have elevated blood pressure. Pre-packaged foods and meats infused with sodium may be partly to blame.

IN: PRE-CHOPPED AND CUT VEGGIES
OUT: PRE-WASHED AND CUT LETTUCE

You’ll find so many new choices for pre-cut and chopped veggies at your local grocery store. TASTOSTERONE’s favorites are onions, celery, carrots, beets and radishes. These packages are real time savers when preparing meals. Steer clear of the prewashed, cut lettuce however because it tends to wilt very quickly. Opt for a fresh head of lettuce and chop those frustrations away in 2012.

IN: VINTAGE BEER
OUT: WINE

According to Andrew Freeman of Andrew Freeman & Co., vintage beers are coming of age and drinkers are itching for a taste of the past, reaching for beer like the 1999 J.W. Lees Harvest Ale at The Modern in New York, for example.

 

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My Mother’s Meatloaf

Meat-Loaf

Everyone remembers meatloaf night. It’s the ultimate in comfort food and also makes the best sandwiches the next day. my mom serves her meatloaf with a tomato sauce, mashed potatoes and frozen baby peas. it’s the absolute best version around! Compliments of mom, home cooking doesn’t get better than this dish.

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour

INGREDIENTS

  • 3 slices of bread soaked in 1/2 cup milk (any kind)
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup parmesan cheese
  • 2 pounds meatloaf mix (a combination of ground veal, ground pork, and ground beef)
  • 1 onion chopped
  • 2 garlic cloves, minced
  • 1 egg slightly beaten
  • 3/4 cup ketchup and 1/4 as topping
  • Salt and black pepper to taste

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Sauté onion and garlic for 4 minutes in pan on low heat. Be careful not to burn the garlic. Both should soften then let cool.
  3. In a small bowl, combine milk and bread so bread soaks up milk then squeeze out milk as you would ring out a sponge and discard the milk.
  4. In a medium bowl, add slightly beaten egg, meat, cooled onion/garlic mixture, bread, breadcrumbs, cheeses, and 3/4 cup ketchup until blended together. Use your hands. Don’t over mix.
  5. Place meatloaf mixture on a baking sheet lined with foil and shape meat into the shape of a loaf of bread.
  6. Spread the remaining ketchup on top of meatloaf with fingers.
  7. Take plastic wrap and cover, leaving no air between the wrap and meatloaf. Then cover with foil.
  8. Bake in oven 45 – 60 minutes.
  9. Serve warm.

TIPS

Do not overwork the meat mixture because it could become tough. You can also make smaller individual loaves and freeze them. Leftover meatloaf makes a great sandwich.

 

 

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