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AB’s Orange Liqueur

Course: Drinks

AB's Orange Liqueur

ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 15 minutes
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  • 2 cups vodka
  • 1/2 cup brandy
  • peel of 5 oranges, with as little pith as possible
  • 1/4 cup + 2 tablespoons sugar
  • 1 tablespoon dried bitter orange peel

Specialized Hardware

Immersion circulator rig with a bath that can hold at least 5 gallons
Heavy-duty dishwashing gloves for removal (optional but nice)
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 15 minutes

Procedure

  • Assemble your immersion circulator, setting the water to 160℉.
  • Put all the ingredients in a heavy-duty zip-top freezer bag and seal, removing as much air as possible.
  • When the bath hits 160℉, add the bag and cook for 1 hour.
  • When the cook time is almost up, fill a large bowl with ice and water. Carefully extract the bag from the bath and submerge it in the ice bath to cool for 10 minutes.
  • Once cool, strain the liqueur and store in a glass jar in the refrigerator for up to 6 months.

Baba Ghanouj

 

Course: Appetizers
Keyword: Appetizers, Baba Ghannouj, Dips, Gluten-Free, Grill, Vegetarian

Baba Ghanouj- RELOADED

Traditional baba ghannouj dip with roasted eggplant, tahini, and garlic
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours
Yield: 1.5 cups
Whether you spell it baba ghanoush, baba ganoush, or Baba Ghanouj, this traditional dip of Levant, is quite possibly the best thing you can do (culinary) with an eggplant. The smoke is what makes it. Photo by Lynne Calamia
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  • 2 large eggplants (2 1/2 pounds total)
  • 5 cloves garlic, sliced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup packed parsley leaves

Specialized Hardware

Charcoal grill
Food processor
Traditional baba ghannouj dip with roasted eggplant, tahini, and garlic
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours
Yield: 1.5 cups

Procedure

  • Prepare a charcoal grill for direct heat.
  • Pierce some holes in the skin of the eggplants with a fork. (Skip this step and odds are good your eggplant will explode in a very messy way.)
  • Place eggplants directly on hot coals and turn with tongs every 1-2 minutes, until skin is charred and flesh is very soft, 8-10 minutes. Remove form the coals and carefully wrap each eggplant tightly in plastic wrap. Set aside to cool for 1 hour.
  • Without removing the plastic, cut the stem end off of the eggplants and squeeze the flesh out like toothpaste into a colander placed in your sink. Pick out any larger pieces of charred skin (smaller bits are ok), and drain for 30 minutes.
  • Transfer the flesh into a food processor along with the garlic, lemon juice, tahini, salt, and pepper, and process 10-15 seconds, scraping the sides of the bowl as needed. Add the parsley and pulse a few times to combine.
  • Serve room temp with pita chips or refrigerate up to 3 days.

Note: If you don't have a grill, the oven will do, but you'll miss that smoky sweetness that puts this dip over the edge. Heat oven to 375 F and place the pierced eggplants on an aluminum foil lined sheet pan. Roast for 1 hour, or until the flesh is very soft and the body begins to collapse. Continue with the rest of the procedure above.

    Spiced Peach Pocket Pie

     

    Course: Dessert
    Keyword: Frozen Peaches, pastry

    Spiced Peach Pocket Pie

    Spiced peach pocket pie with flaky pastry and spiced peach filling
    ACTIVE TIME: 1 hour
    TOTAL TIME: 1 hour 30 minutes
    Yield: 6 pies
    Photo bay Lynne Calamia
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    For the filling:

    • 1 1/2 pounds frozen peaches, thawed and cut in 1/2-inch pieces
    • 2 tablespoons granulated sugar
    • 2 tablespoons light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon freshly grated nutmeg
    • 1/8 teaspoon cayenne pepper
    • 1 1/2 teaspoons freshly grated ginger
    • 1 1/2 teaspoons freshly squeezed lemon juice

    For the pastry:

    Specialized Hardware

    Sifter (can be stolen from Grandmom) or food processor
    Rolling Pin
    Pastry brush
    Two half-sheet pans (Standard equipment in restaurant kitchens and bake shops, the half-sheet pan is 18" x 13" with a 1" lip. You cannot have too many of them. Inexpensive cooling racks are made to fit inside so we suggest having at least two of these in your kitchen at all times.)
    Parchment paper
    6-7-quart Heavy bottom pan or Dutch oven
    Instant read digital or candy/fry thermometer
    Spider or large slotted spoon
    Spiced peach pocket pie with flaky pastry and spiced peach filling
    ACTIVE TIME: 1 hour
    TOTAL TIME: 1 hour 30 minutes
    Yield: 6 pies

    Procedure

    • Combine all the ingredients for the filling in a medium stainless-steel bowl and macerate for 30 minutes. When the time is almost up, prepare an ice water bath (equal parts ice and water) in a large bowl and set aside.
    • Place the macerated fruit in a 2-quart saucepan over medium-high heat and bring to a simmer. Reduce the heat to medium and cook, stirring often, for 10 minutes until thickened to a jam-like consistency. Meanwhile, rinse and wipe the bowl used for macerating and have standing by.
    • Transfer the cooked peaches back to the macerating bowl and place it over the ice water bath. Cool the fruit mixture, stirring occasionally, while you make the pastry.
    • For the pastry: Sift together the flour, baking powder, salt, cinnamon, garam masala, nutmeg, and cayenne in a large mixing bowl. (If you don't have a sifter, give the powders a quick spin in your food processor to evenly combine and aerate.)
    • Rub the shortening pieces into the flour, using fingertips only, until the mixture looks crumbly. Add the milk all at once and mix with a rubber spatula until the dough just comes together.
    • Lightly flour your hands and countertop then dump the dough out onto it. Knead the dough ball, folding over 20 times, then divide into 6 equal pieces (86-87 grams each). Roll the pieces into tight balls and cover loosely with plastic wrap.
    • Line one half-sheet pan with parchment paper and the other with a few layers of paper towels, topped with a cooling rack.
    • Beat the egg with 1 tablespoon of water in a small bowl and have standing by.
    • Lightly dust the countertop with flour and roll one of the dough balls with a rolling pin into a 7-inch diameter circle. Spoon 1/2 cup of the fruit mixture onto the center of the circle and brush the edges with the egg wash. Fold the circle in half, dip a fork into some of the flour then crimp the pie edges to seal. Then use the fork to lightly pierce the top of the pie a few times to allow expanding air a way out during cooking. Set the pie on the parchment lined pan and repeat with the rest of the dough and filling.
    • When all the pies are built, fill a 6-7-quart heavy bottom pot or Dutch oven with 2-inches of vegetable oil (about 2 1/2 quarts). Set the pot over medium-high heat and bring the oil temp to 375 ℉.
    • Carefully move the pies, two at a time, to the oil, laying them in away from you to avoid oil splatters. (I find fingers are best for this but you can use the spider or slotted spoon, especially if you briefly chill the pies first to inhibit stickage.) Fry for 2-3 minutes, flipping occasionally with a spider or slotted spoon until golden brown.
    • Remove the pies to the paper towel-lined sheet pan and repeat the process with the remaining pies. Cool for 10-15 minutes before consuming.
    • Pies can be stored in the refrigerator for up to a week. To reheat, place the pies in a cold cast iron pan over low heat. Cover with a lid and warm through for 15 minutes, flipping halfway through. This is the best way to maintain a crisp exterior.

    Seedy Crisps

     

    Course: Appetizers
    Keyword: Appetizers, Baking, Healthy, Seedy Crisps

    Seedy Crisps

    ACTIVE TIME: 45 minutes
    TOTAL TIME: 53 minutes
    Yield: 10
    Photo by Lynne Calamia
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    Everything seasoning mix:

    • 1/4 cup dried mushrooms (porcini or mixed variety)
    • 1/4 cup dried garlic flakes
    • 2 tablespoons +2 teaspoons dried onion flakes
    • 1 tablespoon+2 teaspoons flaky sea salt
    • 1/2 cup+1 tablespoon+1 teaspoon sesame seeds
    • 1/2 cup+3 tablespoons poppy seeds
    • 1 tablespoon+2 teaspoons nutritional yeast

    Cracker dough:

    • 5 ounces whole wheat flour
    • 4 3/4 ounces all-purpose flour, plus additional for rolling
    • 3/4 cup everything seasoning mix
    • 1 1/2 teaspoons baking powder
    • 3 tablespoons olive oil
    • 6 1/2 fluid ounces water
    • 2 teaspoons kosher salt, divided

    Specialized Hardware

    spice or coffee grinder
    Rolling Pin
    2 half sheet pans
    Parchment paper
    ACTIVE TIME: 45 minutes
    TOTAL TIME: 53 minutes
    Yield: 10

    Procedure

    • Blend the mushrooms in a blade-style spice or coffee grinder until finely ground, about 15 seconds. Remove them from the grinder and sift through a fine mesh sieve into a small bowl to remove any large unground pieces. Transfer 4 teaspoons to a pint-size jar with a lid. Discard any pieces left in the sieve or toss them in your stock pot.
    • Add the dried garlic to the spice grinder and pulse twice, or until slightly broken but not ground to a fine powder, then transfer to the jar with the mushrooms. Repeat with the dried onions.
    • Add the salt to the grinder and pulse once, or until broken but not ground to a fine powder. Transfer to the jar along with the sesame seeds, poppy seeds, and nutritional yeast. Screw on the lid and shake to combine. This mixture can be stored in a cool, dry place for up to 3 months.
    • Whisk together both flours, 3/4 cup everything seasoning, and the baking powder in a large mixing bowl. Add the olive oil and mix with a rubber spatula or wooden spoon. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 10 times. Divide the dough into 8 equal pieces, cover with a tea towel, and rest for 15 minutes.
    • Heat the oven to 450 ℉ with a rack in the middle position.
    • Lightly flour a work surface and roll out one piece of dough with a rolling pin to a 15" x 5" long strip. Carefully lift and place on one side of a half-sheet pan lined with parchment paper. Repeat with a second piece of dough and place it next to the first piece on the sheet pan. Sprinkle with 1/4 teaspoon of the salt evenly over the entire surface of the doughs.
    • Bake for 4 minutes then remove from the oven. Carefully flip both pieces over using tongs, rotate the pan, and bake for another 3-4 minutes. Remove from the oven and slide the crackers onto a cooling rack. Repeat the process with all the remaining dough balls using a fresh sheet of parchment and a cool sheet pan.
    • Break the crackers into pieces and serve as is or with your favorite cracker toppers. Store in airtight containment for up to a week.

    Cod Pocket Pie

     

    Course: Mains
    Keyword: Fish, pastry

    Cod Pocket Pie

    ACTIVE TIME: 1 hour
    TOTAL TIME: 1 hour 30 minutes
    Yield: 6 pies
    Photo by Lynne Calamia
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    For the poaching liquid:

    • 2 cups whole milk
    • 1 large garlic clove, smashed
    • 2 bay leaves
    • 1 large sprig fresh tarragon
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon white pepper
    • 10 ounces cod fillet

    For the filling:

    • 2 tablespoons unsalted butter
    • 1 medium leek, cleaned, halved lengthwise, and thinly sliced
    • 1 small russet potato, peeled and finely diced
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon white pepper
    • 3 tablespoons all-purpose flour
    • 1/4 cup dry white wine
    • 1/4 teaspoon freshly grated nutmeg
    • 1/2 teaspoon mustard powder (we like Coleman's)
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon chopped fresh dill

    For the pastry:

    • vegetable oil, for frying
    • 9 1/2 ounces all-purpose flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon kosher salt, plus extra for seasoning
    • 6 tablespoons shortening, cut in small pieces
    • 3/4 cup whole milk
    • 1 large egg

    Specialized Hardware

    Medium size fine mesh sieve
    Sifter (can be stolen from Grandmom) or food processor
    Rolling Pin
    Pastry brush
    Two half-sheet pans (Standard equipment in restaurant kitchens and bake shops, the half-sheet pan in an 18" x 13" pan with a 1" lip. You cannot have enough of them. Inexpensive cooling racks are made to fit inside so we suggest having at least two of these in your kitchen at all times.)
    Parchment paper
    6-7-quart heavy bottom or Dutch oven
    Instant read digital or candy/fry thermometer
    Spider or large slotted spoon
    ACTIVE TIME: 1 hour
    TOTAL TIME: 1 hour 30 minutes
    Yield: 6 pies

    Procedure

    • Poach the fish: Place all the ingredients for the poaching liquid, except the fish, into a 2-quart pot over medium heat. Gently warm until you begin to see tiny bubbles around the edges (180℉). Add the fish and poach until the thickest part reaches 140℉ in the center, about 5-6 minutes. Remove the fish to a large bowl, and lightly flake with a fork.
    • For the filling: Melt the butter in a 12-inch cast iron skillet over medium heat. Sweat the leeks for 2 minutes without browning, then add the garlic and cook another 30 seconds. Add the potatoes, salt, and white pepper and cook for 3 minutes. Place the flour in a fine mesh sieve and evenly sprinkle over the vegetables. Stir with a wooden spoon and cook for 1 minute. Deglaze the pan with the wine, scraping any bits stuck to the bottom. Grab your mesh sieve again and pour the poaching liquid through it, directly into the pan, discarding the aromatics. Reduce the heat to medium-low, add the nutmeg and mustard powder and gently simmer until the sauce has thickened and potatoes are tender, about 3 minutes. Transfer the mixture to the bowl with the fish and fold together with the tarragon and dill. Set aside to cool.
    • For the pastry: Sift together the flour, baking powder, and salt in a large mixing bowl. (If you don't have a sifter, give the powders a quick spin in your food processor to evenly combine and aerate.)
    • Rub the shortening pieces into the flour, using fingertips only, until the mixture looks crumbly. Add the milk in all at once and mix with a rubber spatula until the dough just comes together.
    • Lightly flour your hands and the countertop then dump the dough out onto it. Knead the dough ball 20 times, then divide into 6 equal pieces (86-87 grams each). Roll the pieces into tight balls and cover loosely with plastic wrap.
    • Line one half-sheet pan with parchment paper and the other with a few layers of paper towels, topped with a cooling rack.
    • Beat the egg with 1 tablespoon of water in a small bowl and have standing by.
    • Lightly dust the countertop with flour and roll one of the dough balls with a rolling pin into a 7-inch diameter circle. Spoon 1/2 cup of the fish mixture onto the center of the circle and brush the edges with the egg wash. Fold the circle in half, dip a fork into some of the flour then crimp the edges to seal. Then use the fork to lightly pierce the top of the pie a few times to allow expanding air a way out during cooking. Set the pie on the parchment lined pan and repeat with the rest of the dough and filling.
    • When all the pies are built, fill a 6-7-quart heavy bottom pot or Dutch oven with 2 inches of vegetable oil (about 2 1/2 quarts). Set the pot over medium-high heat and bring the oil temp to 375℉.
    • Carefully move the pies, two at a time, to the oil, laying them away from you to avoid oil splatters, (I find fingers are best for this, but you can use the spider or slotted spoon, especially if you briefly chill the pies first to inhibit stickage.) Fry for 2-3 minutes, flipping occasionally with the spider or slotted spoon until golden brown.
    • Remove the pies to the paper towel lined sheet pan and sprinkle with a little salt. Repeat the process with the remaining pies. Cool for 10-15 minutes before consuming.
    • Pies can be stored in the refrigerator for 3-4 days. To reheat, place the pies in a cold cast iron pan over low heat. Cover with a lid and warm through for 15 minutes, flipping halfway through. This is the best way to maintain a crisp exterior.

    Pressure Cooker Chili: Reloaded

     

    Course: Main Course
    Keyword: Pressure Cooker Chili

    Pressure Cooker Chili: Reloaded

    ACTIVE TIME: 20 minutes
    TOTAL TIME: 1 hour
    Photo by Lynne Calamia
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    • 2 pounds beef stew meat
    • 1 pound lamb stew meat
    • 2 teaspoons kosher salt
    • 2 tablespoons good-quality chili powder (not grocery store stuff)
    • 1 teaspoon ground cumin
    • 28 ounces canned fire-roasted tomatoes, undrained
    • 3 ounces tortilla chips
    • 3 whole canned chipotle chiles, roughly chopped
    • 1 teaspoon adobo sauce from the can
    • 1 tablespoon dried chopped garlic (not powder)
    • 1 tablespoon dried onion flakes (not powder)
    • 1 teaspoon dried rubbed sage
    • 2 teaspoons dried Mexican oregano
    • 1 or 2 dashes liquid smoke (I use Lazy Kettle brand)
    • 1 12-ounce bottle lager beer
    • 2 tablespoons peanut oil

    Specialized Hardware

    6-quart pressure cooker
    Potato masher
    ACTIVE TIME: 20 minutes
    TOTAL TIME: 1 hour

    Procedure

    • Half an hour before cooking, toss the meat in a large bowl with the salt, chili powder, and cumin.
    • When ready to cook, put the tomatoes, chips, chiles, adobo sauce, garlic and onion flakes, sage, oregano, liquid smoke and half of the beer in the pressure cooker pot and bring to a simmer over medium heat.
    • Meanwhile, park a 12-inch cast iron skillet over high heat for 5 minutes. Toss the meat with the oil.
    • When the pan is hot, brown the meat in two batches until deeply browned on all sides, about 7 minutes per batch, transferring each batch to the pressure cooker as it's finished.
    • When all the meat has been seared and moved to the pressure cooker, deglaze the skillet with the remaining beer. Scrape the pan to thoroughly release any solids. Add to the pressure cooker and stir to combine.
    • Lid up and bring the cooker up to pressure over high heat, according to your cooker's manufacturer's instructions, as models can differ quite a bit. When the cooker starts to whistle, back the heat down to low to maintain pressure.
    • Cook for 40 minutes, then kill the heat and allow the pressure to release naturally, about 5 minutes. Carefully open the cooker and mash things up with the potato masher, or simply stir with a big spoon if you like things a little chunkier.
      Serve with some fresh parsley or cilantro and a dollop of sour cream.

    Mojo Verde

     

    Cuisine: cuban
    Keyword: mojo, Sauce

    Mojo Verde

    ACTIVE TIME: 15 minutes
    TOTAL TIME: 15 minutes
    Yield: 1 cup
    This sauce is inspired by dozens of sauces I've enjoyed at Cuban restaurants around the US. Basically, it's a mojo sauce, a garlicky marinade typically featuring orange juice, that's been thickened into a kind of mayonnaise.
    Photo by Lynne Calamia
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    • 1 cup sour cream
    • 1 large clove garlic, chopped
    • 1 small bunch cilantro with stems
    • 2 tablespoons freshly squeezed lime juice
    • 1 tablespoon freshly squeezed orange juice
    • 2 teaspoons white vinegar
    • 1/2 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 3/4 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil

    Specialized Hardware

    Food processor
    ACTIVE TIME: 15 minutes
    TOTAL TIME: 15 minutes
    Yield: 1 cup

    Procedure

    • Combine all ingredients except the olive oil in the bowl of a food processor and spin for 15 seconds. Scrape down the sides, then spin another 15 seconds.
    • Remove the feed tube and, with the motor running, slowly drizzle the olive oil in, until smooth and emulsified.
    • Serve with Plantain Chips, fish, chicken, or steak, or anything else that needs a slap and a kiss.

    Fried Plantains

     

    Course: Sides & Salads
    Keyword: Fried, Sides, vegan, Vegetarian

    Fried Plantains

    ACTIVE TIME: 15 minutes
    TOTAL TIME: 30 minutes
    Fried plantains are enjoyed everywhere in the world where plantains, a starchy member of the banana family, are grown. When fried right, plantains become so crunchy, potatoes blush and look away, ashamed of their own inadequacy. The key is to blanch them in oil, then mash them, give them a quick soak in a flavorful brine, and fry them again. This procedure allows the outer starch units to open up, forming a lacy crust that reminds me of properly applied panko.
    Photo by Lynne Calamia
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    • 2 cups water at room temperature
    • 3 cloves garlic, peeled and smashed
    • 2 teaspoons kosher salt, plus more for seasoning
    • 1 1/2 cups neutral oil (vegetable or canola are fine)
    • 2 green plantains
    ACTIVE TIME: 15 minutes
    TOTAL TIME: 30 minutes

    Procedure

    • Combine water, garlic, and salt in medium bowl and set aside.
    • Peel the plantains by cutting off both ends and slicing lengthwise through the peel only, avoiding the flesh. Slip your thumb under the peel and gently ease the plantain out of its skin. Slice into 1-inch pieces.
    • Place the oil in an 11-12-inch heavy saute pan and bring to 325℉ over medium-high heat. Carefully place the plantain slices using tongs, cut side down, into the oil and cook for 1-1 1/2 minutes per side until golden yellow in color then place them, cut side down, on a parchment lined half-sheet pan. Kill the heat until ready to fry again.
    • Firmly press down on each slice with the back of a wide spatula, or a flat bottom drinking glass until they're about 1/4-inch thick and twice their original width. Slide them into the brine and leave for 1 minute. Remove and gently press between a few layers of paper towels to remove excess water.
    • Bring the oil back up to 325℉ and return half of the plantains back to the pan Fry until golden brown and crispy, about 3 minutes each side. Remove with a spider or slotted spoon to a plate or sheet pan lined with paper towels. Season with additional kosher salt. Repeat with the remaining plantains.
    • Cool for 5 minutes before serving as is, or alongside our Mojo Verde.

    Toaster Oven Chicken Wings

     

    Course: Appetizer, Snack
    Keyword: Chicken, Game Day, wings

    Toaster Oven Chicken Wings

    ACTIVE TIME: 20 minutes
    TOTAL TIME: 9 hours
    Yield: 4 to 6 servings
    I adore crispy wings (especially when coated with an appropriately mouth-searing sauce), and I've found that the best way to get them is from my toaster oven, which heats quickly and has a convection fan for roasting. Could you do this in a regular oven? Yes, especially if it's a convection model, but honestly a decent toaster oven is the way to go for this kind of bar-food trashiness, and I mean that in the best way possible.
    Photo by Lynne Calamia
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    • 2 pounds wings, drumettes and flats separated, tips saved for stock
    • 2 teaspoons baking powder
    • 2 teaspoons kosher salt, ground fine (I would never tell you to go out and buy fine salt so just grind up the kosher via mortar & pestle or you can even use a cocktail muddler and a coffee mug. You'll end up with about 1 1/4 teaspoons ground)
    • 1/2 teaspoon ground cayenne
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoke powder

    AB's Wing Sauce:

    • 8 tablespoons unsalted butter
    • 1 tablespoon distilled white vinegar
    • 1/4 cup Louisiana Hot Sauce (or your favorite brand)
    • 1 teaspoon dark brown sugar
    • 1 teaspoon ground cayenne
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon wasabi powder
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon dry mustard

    Specialized Hardware

    A toaster oven with a "roast" or convection roast setting (most do these days)
    A shallow pan that fits inside the aforementioned toaster and a metal rack that fits inside. (I actually use an aluminum, quarter-sheet pan with a small cooling rack. They're cheap, class-1 multitaskers and I have like, eight of them.)
    ACTIVE TIME: 20 minutes
    TOTAL TIME: 9 hours
    Yield: 4 to 6 servings

    Procedure

    • Thoroughly combine the powders in a small bowl and set aside.
    • Once you've trimmed the wings, pat them dry with paper towels and place in a large mixing bowl.
    • Sprinkle half the dry stuff over the wings and toss the bowl to combine (way better than stirring). Sprinkle on the rest of the powder and keep tossing to thoroughly coat.
    • Place the wings on a cooling rack set into a quarter sheet pan and refrigerate, uncovered, for at least 8 hours...overnight would be better. (I use a quarter sheet pan because it easily fits inside my toaster oven. If your toaster oven came with a shallow pan, find yourself a rack that will fit into it. Trust me, you'll want it for lots of things.)
    • To cook, set your toaster oven to roast (or convection roast) at 250℉. When hot, remove the wings from the rack (sorry it's a pain but you'll thank me) and spray the rack with cooking)no-stick spray. Then replace the wings and lo-roast them for 20 minutes.
    • Remove the wing pan and crank the oven to 450℉ (still at roast or convection). When said temperature is attained, roast the wings for 10 minutes, then rotate the pan and roast another 10.
    • Meanwhile, make the sauce: Combine all sauce ingredients in a small saucepan over low heat and whisk occasionally until all ingredients are dissolved and emulsified, 7-8 minutes. Kill the heat and set aside.
    • Remove the wings and immediately transfer from the rack to paper towels to cool. (Skip this and they'll stick, even if you did use the spray.) Cool for 3-5 minutes then toss with the sauce.

    Clam Dip

     

    Course: Appetizer, Snack
    Keyword: clams, Dips

    Clam Dip

    ACTIVE TIME: 10 minutes
    TOTAL TIME: 10 minutes
    Yield: 1 quart
    Food historians seem to agree that the clam dip madness of the 1950's was due to the appearance of the dip (or references to the recipe) on the Kraft Music Hall TV show. The original radio show, which launched in the 1930's was basically invented as a way to push Kraft's new Miracle Whip dressing, which was certainly an ingredient in those early clam dips. Problem is, KMH didn't make the transition to television until 1958, so I fear the story may be a tad apocryphal. In any case, clam dip deserves a comeback, and I really dig this version, concocted right here in the BrainFood test kitchens by culinary producer Lynne Calamia, who wisely turned up the seafood flavor with the addition of dulse.
    Photo by Lynne Calamia
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    • 10 ounce can whole baby clams, juice reserved
    • 8 ounces cream cheese, softened
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 1 tablespoon prepared horseradish
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon celery salt
    • 1 1/2 teaspoons dulse
    • 1/8 teaspoon cayenne pepper
    • 2 medium scallions, chopped
    • 2 tablespoons chopped parsley
    ACTIVE TIME: 10 minutes
    TOTAL TIME: 10 minutes
    Yield: 1 quart

    Procedure

    • Drain the clams in a mesh strainer set over a small bowl. Measure out a 1/4 cup of the juice and reserve the rest for another use (like clam chowder).
    • Whisk the cream cheese, sour cream, 1/4 cup clam juice, mayonnaise, horseradish, lemon juice, Worcestershire, onion powder, celery salt, dulse, and cayenne in a large mixing bowl until smooth.
    • Fold in the clams, scallions, and parsley and refrigerate for at least 2 hours, overnight would be even better.
    • Serve alongside potato chips or chip of your choice.