Wednesday, December 29, 2010

Cast-Iron Skillet Chicken Sicilian Style... rachael ray

  • 2 large pieces chicken breast, bone-in, skin-on, halved across
  • 4 pieces dark meat chicken, bone-in, skin on, thighs and/or legs
  • Salt and pepper
  • 5 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 teaspoons fennel seeds, about 2/3 palmful, optional
  • 4 small ribs celery and leafy tops from heart, chopped
  • 2 cubanelle peppers, chopped
  • 1 large onion, chopped
  • 4 large cloves garlic, chopped or crushed
  • 1 teaspoon red pepper flakes, 1/3 palmful
  • 1 cup pitted Sicilian olives
  • 6-8 small ripe plum tomatoes, quartered lengthwise
  • 1 handful large golden raisins, optional
  • 1 1/2 cups Nero D’Avola Sicilian red wine or other spicy red wine
  • 6 cups arugula or baby arugula
  • 1 lemon
  • 1 loaf crusty bread, such as ciabatta

Preheat cast-iron skillet to medium-high heat and the oven to 400˚F.

Season the chicken with salt and pepper liberally on both sides. Heat 1 tablespoon EVOO in the skillet, one turn of the pan. When oil smokes, add chicken and brown a few minutes on each side then remove and turn heat down a bit.

Add some EVOO to pan, 2 turns of the pan, and add fennel seeds and stir; add celery, peppers and onions, season with salt and pepper and soften 3 - 4 minutes. Then add garlic, red pepper flakes and sauté 2 minutes more.

Add tomatoes and golden raisins if using, stir to combine, then stir in wine to deglaze pan. Set chicken back on top of pan and transfer to oven.

Roast 15 minutes or until juices run clear. Serve from pan at table and pass arugula dressed with lemon and EVOO, salt and pepper and crusty bread for mopping.

Friday, December 24, 2010




Posted by: anim8r
Category: Appetizers and SnacksMain Dish
Group: Poultry
Posted: Sep 19, 2010
Viewed: 50
Prep Time: 10 min. (0.17 hrs)
Cook Time: 20 min. ( 0.33 hrs)

2 dozen uncooked wings
4 teaspoons garlic
2 teaspoons paprika
3 teaspoons ground bay leaves
4 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon cayenne pepper
Olive Oil
1 Tablespoon butter
2 Cups Texas Pete

I got this recipe from a friend. It's AMAZING. I eat wings all over the place and these are the best I've ever had.

First, you'll need to create the rub. Mix up the garlic, paprika, ground bay leaves, salt, black pepper, and cayenne pepper in a bowl. Brush the wings with Olive oil and apply the rub to the wings on both sides.
Grill until they're done.
Meanwhile, mix the butter and Texas Pete. This is your wing sauce.
Pull the wings off of the grill and dip in the wing sauce. Enjoy!!


Category: Appetizers and Snacks
Group: Poultry
Posted: Nov 15, 2010
Viewed: 66
Prep Time: 15 min. (0.25 hrs)
Cook Time: 45 min. ( 0.75 hrs)

2 lbs Chicken Wings [Wingettes]
2 Tablespoons Olive Oil [Any cooking oil will work]
2 Tablespoons Lime Juice
2 teaspoons Sesame Oil
1 Tablespoon Knox's Chipotle B-B-Q Rub [You favorite Rub will work]
1/2 Cup Pork Barrel BBQ Sauce

I have a good friend named Bryan Knox and this ole boy makes some of the best BBQ Rubs and Seasoning Blend. If I'm cooking and it's not my own Rub it's almost always Bryan's. I picked his Chipotle B-B-Q for these Wangs cus I like the smokey pepper taste this Rub adds. The wet ingredients I add does make it a "wet rub" and as it cooks makes a nice glaze but I still finished with some Pork Barrel BBQ Sauce. The secret to great wings is to cook them 180 degrees internal so they fall off the bones.

Check out Bryan's Knox's Spice Company web site:

1] Wash and Pat Dry Wingettes. If they are still whole cut the wing tip off and discard and seperate the Drumetter from the 2 Bone piece with a sharp knife.

2] Add the Wet Ingredients and flop around.

3] Add the Knox's Chipotle B-B-Q Rub and flop them around until evenly coated.

4] Over a Medium Hot Grill cook the Wangs until the are looking crispy and almost done. Add the Pork Barrel BBQ Sauce and finish the last 10 minutes. The Wangs are done when they have an Internal Temp of 18- degrees.

Bryan Knox
Knox's Spice Co. - All natural dry rub spice blends.