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Dan’s Papers February 4, 2011 danspapers.com Page 32

& SIMPLE ART OF COOKING by Silvia Lehrer

Salsa, chips, chilies and guacamole are some of the most popular foods to serve on that unofficial mid-winter holiday, Super Bowl Sunday. And the all-time favorite is chicken wings, Buffalo style or any other style. The most famous chicken wing recipe of all is the Buffalo Chicken Wings recipe created in Buffalo, New York, and adapted by Sheila Lukens of The Silver Palate fame in her U.S.A. Cookbook, 1997 (Workman Publishing Company). Ms. Lukens pays homage to the originators at the Anchor Bar in Buffalo when she writes how the son of the owners asked for a snack for himself and some friends. The owners had received an overload of chicken wings, so they fried them up, bathed them in a hot sauce and served them with the house blue cheese. The rest, as they say, is culinary history. My second-favorite chicken wing recipe was taught at my former cooking school, Cooktique, by a talented instructor, Arlene Battifarano. Arlene’s Asian Peanutty Chicken Wings have stood the test of time. The do-ahead wings are bathed in a cooked Asian marinade, then baked until a deep dark rich color,

rolled in chopped unsalted peanuts and garnished with scallion brushes. I promise you a special Super Bowl Sunday treat when you serve these delicious wings.

375°F, cook the thighs and drumsticks in small batches, until they are golden brown and cooked through, about 10 minutes. As they finish cooking, remove them with tongs and place them on paper towels to drain, Then place the wings in the bowl with the Tabasco mixture to coat. Season with coarse salt and pepper.

BUFFALO CHICKEN WINGS Serves 4 to 6 4 large celery ribs, trimmed 4 large carrots, peeled 4 pounds chicken wings (about 24), tips removed, rinsed and patted dry 1/2 cup (1 stick) unsalted butter 2 tablespoons Tabasco sauce, or more to taste 1 cup peanut oil 1 cup vegetable oil Coarse salt and freshly ground pepper to taste Maytag Blue Dip (recipe follows)

5. Serve the wings immediately with the celery and carrot sticks and Maytag Blue Dip alongside. MAYTAG BLUE DIP This dip is for Buffalo Chicken Wings. However, it’s also scrumptious with fresh vegetables, as a salad dressing over tart greens, or even on top of hamburgers.

1. Cut the celery and carrots into sticks, and set aside for serving. 2. Using a sharp knife separate the wings at the joint so you have a drumstick and thigh. Set aside. 3. Melt the butter with the Tabasco in a small saucepan. Transfer it to a large bowl and set aside. 4. Heat the peanut and vegetable oils in a deep heavy pot over medium-high heat. Once the oil is

1 cup sour cream 1 cup mayonnaise 3/4 cup coarsely crumbled Maytag Blue cheese 1 tablespoon cider vinegar 1 tablespoon fresh lemon juice 2 dashes Tabasco sauce 1 tablespoon grated onion 1/2 teaspoon very finely minced garlic 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground pepper to taste (continued on next page)

JF;S<IIE %,*"a1"*

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TAKING RESERVATIONS FOR

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Lobster Night $2100

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40 Bowden Square, Southampton www.publick.com

2468 MAIN STREET . BRIDGEHAMPTON, NY 11932

Dan's Papers Feb. 4 2011  

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