CHEESE MUSTARD CHICKEN WINGS 1 stick (1/2 cup) butter
2 tablespoons Dijon style mustard
1/8 teaspoon cayenne
1 cup dried bread crumbs
1/2 cup freshly grated Parmesan, or Pecorino, or try something really different, Gruyere cheese
1 teaspoon ground cumin
20 chicken wings, wing tips cut off and discarded and the wings halved at the joint
In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well the bread crumbs, the Parmesan, the cumin, and salt and black pepper to taste. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan. Bake the chicken wings in the lower third of a preheated 425°F. oven for 30 minutes. (If extra-crisp chicken wings are desired, turn the wings after 20 minutes.)
Serves 6
CHILI CHEESE TORTILLA CHIPS
Make your own super chips...Can be prepared in 45 minutes or less.
- 16 corn tortillas
- vegetable oil for brushing the tortillas
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano, crumbled
- 1 1/2 cups grated Monterey Jack (about 6 ounces) or my favorite, extra sharp cheddar
Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the oregano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400°F. oven for 12 to 15 minutes, or until they are golden and crisp.
Makes about 1/2 pound.
CHRISTIE'S RATATOUILLE DIP
Accompaniment: thin slices of French bread, toasted, or crackers.
- 1- to 1 1/4-pound eggplant
- 2 tablespoons olive oil plus additional for coating eggplant
- 1 medium-large onion, chopped fine (about 1 1/2 cups)
- 2 garlic cloves, minced
- 2 medium red bell peppers, chopped fine (about 1 1/2 cups)
- 1 medium zucchini, cut into 1/2-inch dice
- 1 medium yellow squash, cut into 1/2-inch dice
- 1 1/2 tablespoons minced fresh thyme leaves
- 1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
- 2 tablespoons finely chopped fresh parsley leaves
Preheat oven to 400°F.
Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool. Discard liquid that accumulates in bowl and in a food processor purée eggplant. Eggplant purée may be made 1 day ahead and chilled, covered. Bring purée to room temperature before proceeding with recipe.
In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant purée, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.
Serve dip at room temperature with toast or crackers.
Makes about 2 cups Yummmmmmmmm!
HAM AND EGGER with CHEESE QUESADILLAS
- 7 to 8-inch tortillas
- 4 cups grated Monterey Jack cheese (about 1 pound)
- 8 thin slices ham (about 6 1/2 ounces)
- 4 med eggs
- 1/4 raisins
- 2 green onions, chopped (including green tops)
- 6 teaspoons butter
Arrange 4 tortillas on work surface. Sprinkle 1/2 cup cheese over each tortilla. Top with ham, leaving 1/4-inch borders. Sprinkle 1 tablespoon raisins over each. Fork toss eggs with a teaspoon of water. In a med hot frypan, scramble eggs and set aside. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate>)
Melt 1 1/2 teaspoons butter in heavy large skillet over medium heat. Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side. Remove from skillet and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve with eggs.
Serves 4.
