Beschreibung
Emeril's Chicken Wings
20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne pepper
Emeril's Wing Sauce
Blue Cheese Dipping Sauce, for serving
Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Place the wings in a large bowl and drizzle with half of Emeril’s Wing Sauce. Toss to coat well. Serve hot with the remaining sauce and Blue Cheese Dipping Sauce.
Blue Cheese Dipping Sauce
1 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper
Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.
Grinders
4 individual loaves of French bread french loaf, about 6 inches long
12 slices of salami
12 slices of Provolone cheese
12 slices of Mortadella
12 slices of Swiss
1 cup pickled banana peppers
Drizzle of olive oil
1 pound shoestring potatoes, in water
Oil for frying
Salt and pepper
Preheat the oven to 350 degrees F. Preheat the fryer. Build each sandwich by placing three slices of the salami and three slices of the Provolone cheese on one side. On the other side of the bread, place three slices of the mortadella and three slices of the Swiss cheese. Sprinkle each half with the banana pickles. Drizzle each sandwich with olive oil. Place the sandwiches on a sheet pan and place in the oven. Cook the sandwiches until the cheese melts, about 3 to 4 minutes. Place the shoestring potatoes in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the fries from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Remove from the oven and press the two halves together. Serve the grinders with french fries. Yield: 4 sandwiches
Recipe courtesy Emeril Lagasse. Copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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