Recipe: Smokey Bacon and Corn Chowder

By popular demand, this is the most requested recipe from the last Women Tasting Wine Seminar.

Turkey Rillettes

Here is the most requested recipe from the last Women Tasting Wine seminar.

Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste.  Confit is one of the oldest methods of preserving meats, fish and poultry.  First the meat is cured with salt and then slow cooked in fat or oil.  Finally it is packed in a crock and sealed from the air with a layer of fat.  If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.

Mahogany Chicken Wings

Mahogany Chicken Wings
Yield: about 6 servings
Oven 375 deg

Ingredients –
3 pounds whole chicken wings, wing tips removed wings cut at joint (reserve the tips for another use or simply buy chicken wing “drumettes”)
1/2 cup honey
1/4 cup molasses
2 tablespoons (or to taste) Srichacha Chili Sauce
1 teaspoon ground ginger
2 cloves garlic, finely minced

Method:
1. If you are using frozen chicken wings first drain them of any excess liquid. Then place
the chicken in stainless, glass or ceramic bowl.
2. Combine honey, molasses, chili sauce, ginger, and garlic.
3. Pour sauce over wings, cover and refrigerate at least one hour.
4. Preheat oven to 375 F.
5. Remove chicken from marinade; reserve marinade.
6. Spread chicken wings evenly on well oiled broiler pan.
7. Bake wings 25 minutes. Brush occasionally with marinade. Turn wings.
8. Bake additional 25 minutes.
9. Discard marinade.

Chef’s Notes: I found that the marinade became too watery during the marinade process so I put the reserved marinade into a sauce pan and reduced it by about one third.  Be careful doing this as it can easily burn if left unattended.  The chicken wings should caramelize very nicely after 50 minutes in the oven– but if they have not then turn the oven up to 400 deg and toss them in the sauce. Again, be careful not to burn them.
Remove them from the oven when they are dark mahogany color.  His recipe can be scaled up proportionally but be careful with the srichacha chili sauce.

Recipe adapted from:  “Chicken Wing Recipes”

http://www.chickenwingrecipes.net/Recipes/MahoganyChickenWings.htm