Balsamic Chicken Drumettes

Well, Giada has another winner.   I have not tried this recipe, but it looks great, and I will very soon.  While we all like chicken wings, this is a departure and should please everyone.  This recipe serves 4-6, so I say double to have enough.  Enjoy.

Ingredients

• 1/2 cup Balsamic Vinegar
• 1/2 cup Honey
• 1/2 cup Brown Sugar
• 1/4 cup Soy Sauce
• 5 Sprigs Fresh Rosemary
• 5 Garlic Cloves, halved
• 10-12 Chicken Drumsticks
• 2 TB Toasted Sesame seeds
• 1/4 cup Chopped Fresh flast-leaf parsley

Procedure

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Crab Strudel - Source is Ina Garten

Ingredients

• 2 tablespoons (1 1/2 sticks) unsalted butter, divided
• 3 scallions, chopped
• 2  garlicd cloves, minced
• 1 teaspoon curry powder
• 1 pound lump crabmeat, drained and picked to remove shells
• 2 teaspoons fresh Italian parsley, chopped
• 1 lime, juiced
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 sheets phylio dough (such as Pepperidge Farm)
• 1/4 cup plain dry breadcrumbs

Procedure

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
• Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
• Melt 10 tablespoons of butter in a small pan and set aside.
• Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with  breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
• Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

Rib Eye Steak with Dijon-Peppercorn Sauce

I got this recipe on the Cooking Channel from Alex Guarnaschelli.  
It is simple and delicious.

Ingredients

• 2-3 Prime Ribeye Steaks
• 1/2 Cup Shallots
• Salt/Pepper
• 1 Cup Veal or Beef broth
• 1/2 Cup Brandy
• 1 TB Black or Green Peppercorns (if you can find Green Peppercorns in brine use them including the brine, othewise, use black pepper corns and do a slight - fast - grind on the whole corns).
• 1-1/2 TB Dijon Mustard
• 1 Teas.Worchestire Sauce
• 1/2 stick Salted Butter

Procedure

• Pre-heat pan(s) large enough to handle all steaks on High heat.  Make sure pan(s) are very hot. Do not crowd steaks.  
• Cook steaks with 2 TB olive oil for about 4 minutes per side for rare. Test for inside temperatures - 120 is rare - 130 medium - 135 well.  You might have to feel rather than test temperature as thick steaks while seared on the outside and not registering 120 inside may in fact be cooked.  Remember, beef continues to cook while resting and you do not want them overcooked.  Use your skills and bias on the rare side as you can always zip in micro if someone wants a little more doneness. 
• Once cooked, put steaks aside and covered to rest.
• Combine all drippings into one pan scrap all of the good stuff.  You might want to add one TB of broth to loosen the bits on the pan you are going to NOT use.
• Pour off most of the steak liquid leaving about 1 TB.
• Cook shallots until translucent - about 2 mintues
• Add small amount of salt and pepper - a few shakes of each.
• Add veal or beef broth
• Cook for about 2 minutes
• Add peppercorns
• Add Dijon mustard and cook until mustard is fully incorporated
• Add worshectershire sauce
• Cook until liquid is reduced by 1/3 or slightly thickened - time will vary
• Finally, add butter and fully incorporate
• Serve steaks and distribute sauce evenly over the steaks

Spicy Home Made Mustard - Really Great Stuff

Ingredients

• 1-1/3 cup dry mustard (4oz)
• 1 cup white wine vinegar
• 2 eggs
• 1 cup sugar
• Pinch salt

Procedure

• Mix together dry mustard and white vinegar and let it set overnight.  
• Next day, beat and combine 2 eggs and add sugar and salt.  Combine with mustard mixture.  
• Cook over medium-high heat stirring constantly until thick ... about 15 minutes.  You need to watch out for the vapors coming off the pot (vinegar).  Make sure you keep your nose away.
• Refrigerate and it lasts forever.

Coleslaw - Basic Recipe for Home Made Slaw

Ingredients

• 1 (16 ounce) package coleslaw mix
• 2 tablespoons minced onion
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tablespoons white wine vinegar
• 2 1/2 tablespoons lemon juice

Procedure

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.