12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.
24 thin slices baguette
4 teaspoons extra-virgin olive oil
6 oz. goat cheese
1 roasted red bell pepper, cut into 24 pieces
24 small basil leaves
Freshly ground pepper
1. Heat oven to 375°F. Place bread slices on baking sheet. Brush both sides lightly with oil. Bake 5 to 8 minutes or until lightly toasted, turning once. Set aside.
2. When ready to serve, spread toasted bread slices with cheese. Top each with piece of roasted pepper. Garnish with basil; sprinkle with pepper.
PER APPETIZER: 95 calories, 3 g total fat (1.5 g saturated fat), 5 mg cholesterol, 170 mg sodium, 1 g fiber
From: Cooking Club of America
2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows
1 1/2 teaspoons salt￼
1 teaspoon freshly ground￼ black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce
Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
Yield: 2 1/4 cup
12 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon dill weed
1/2 teaspoon ground mustard
1/8 teaspoon salt
1 dash paprika
Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. add mayonnaise, horseradish, dill,
mustard, salt and pepper; mix well. Pipe or spoon into egg whites.
Sprinkle with paprika. Refrigerate until serving