Chipotle-Honey-Glazed Chicken Wings with Toasted Sesame Seeds

Recipe Courtesy of Bobby Flay

1 cup honey

2 to 3 tablespoons pureed canned chipotle chiles in adobo

1-2 tablespoons Dijon mustard

4 tablespoons ancho chile powder

Kosher salt and freshly ground black pepper

4 tablespoons canola oil

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons Spanish paprika

3 pounds chicken wings

2 tablespoons sesame seeds, toasted

3 green onions, white and green parts, thinly sliced (optional)

1)    Heat grill to medium high.

2)    Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small the other one large.

3)    Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4)    Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4-5 minutes. Reduce the heat of the grill to medium, turn wings over, and close the lid of the grill. Continue grilling until just cooked through, 15-20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking. (you can also cook them in the oven.)

5)    Transfer the wings to the large bowl, brush with the reserved glaze and toss to coat. (if cooking in oven, you don’t need to do this step).

6)    Transfer to a platter and sprinkle with the sesame seeds and green onion.

Serves 4-6

Warm Lemon Sponge

Recipe courtesy of Anna Olson

Lemon Curd

⅓ cup freshly squeezed lemon juice

3 eggs

1 egg yolk

½ cup sugar

½ cup unsalted butter, cut into pieces

1 teaspoon lemon zest

Lemon Sponge

3 eggs

½ cup sugar

½ cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, melted

½ teaspoon vanilla extract

1 teaspoon lemon zest

2 teaspoons lemon juice

Directions:

Lemon Curd:

1) Whisk together lemon juice, eggs and yolk, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10-15 minutes.

2) Remove from heat and chill until ready to use. Cover with saran wrap, putting the saran wrap right on the curd.

Lemon Sponge:

1) Preheat oven to 350°F.

2) Grease and sugar 6 6-oz ramekins, and place a disc of parchment paper at the bottom of each ramekin.

3) Warm eggs in their own shell by placing them in a bowl of hot tap water for a couple of minutes. Whip eggs and sugar in a mixer fitted with the whisk attachment until very pale and airy, about 10-15 minutes.

4) Sift together dry ingredients.

5) Combine butter, vanilla, zest and juice and set aside.

6) Reduce speed on mixer to low and add dry ingredients quickly but not all at once, until almost blended. Add butter mixture, and mix just until blended.

7) Spoon cake mixture evenly between ramekins, leaving ½ inch at the top for expansion. Spoon a generous dollop of lemon curd into the center of each cake. There is no need to press it in as it will sink a little during baking.

8) Bake for 20-25 minutes until cake is golden brown and springs back when you touch it.

To Assemble:

1) Warm from the oven, turn cake out onto a plate (you can serve it right side up or upside down). Dust top with icing sugar and serve with a piped bit of chilled lemon curd beside it. Blueberries and blackberries make a great garnish.

Bolognese Lasagna

Recipe Courtesy of Christine Cushing

1 pound fresh lasagna

                        OR

1 ¾ cups flour

Pinch Salt

3 eggs

Bolognese Sauce

3 tablespoons olive oil

2 onions, finely chopped

1 pound lean ground beef

1 pound Italian spicy sausage, casing removed

2 cloves garlic, chopped

2 small carrots, grated

Oregano

Basil

Parsley

28 oz can tomatoes, puréed

Salt

Pepper

Béchamel Sauce

1/3 cup butter

1/3 cup plus 1 tbsp. flour

4 cups milk

Pinch freshly grated nutmeg

Salt

Pepper

2 tablespoons Pecorino Romano cheese

2 tablespoons Parmesan cheese

Assembly

Oil, for baking dish

1/3 cup freshly grated Parmesan

Directions:

Pasta:

1) Add flour and salt in a bowl.

2) Add 1 egg at a time and mix until incorporated.

3) Remove dough from bowl and knead to form a ball.

4) Cover and let stand for 1 hour.

5) Roll out pasta.

6) Cut dough into 12 pieces.

7) Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. I got up to and including the 6^th setting (7 is too thin).

8) Cook pasta in boiling salted water for about 4 minutes or until just al dente.

9) Transfer to bowl with cold water to prevent sticking.

10) Drain on towel.

Bolognese Sauce:

1) In a large skillet, heat the olive oil on medium.

2) Add the onion and sauté 3 – 4 minutes or until soft.

3) Add the beef and Italian sausage and cook until browned.

4) Add the garlic and carrots and sauté for 3 minutes just to soften.

5) Add the oregano, basil, parsley, tomato purée, and salt and pepper and bring to a boil.

6) Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavor has developed to your liking.

7) Adjust the seasoning.

Béchamel Sauce:

1) In a medium saucepan on medium heat, melt butter.

2) Add the flour and stir with wooden spoon until a paste forms.

3) Remove from heat and add the cold milk a little at a time while stirring well between each addition.

4) Return to heat once all the milk is added and mixture is smooth.

5) Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.

6) Add a pinch of nutmeg and season with salt and pepper to taste.

7) Add the Pecorino and Parmesan cheese and stir.

Assembly:

1) Preheat oven to 350°F.

2) Oil the bottom of a 13 x 9 x 2 inch baking dish.

3) Reserve a quarter of the béchamel sauce for the top layer.

4) Layer lasagna as desired starting with pasta and alternating Bolognese sauce, grated cheese and béchamel.

5) Season well between each layer.

6) Finish with a layer of pasta, the reserved béchamel sauce and extra cheese on the top layer to finish.

7) Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

White Sangria

2 cups dry white wine

1 oz Triple Sec or fruit brandy

½ cup apple juice

1 cup gingerale

Juice of 1 lime

Juice of 1 lemon

1 lime cut into wedges

1 lemon cut into wedges

1 kumquat, sliced (small oranges-keep peel on-edible)

1 starfruit, sliced

Small wedge watermelon, melon balled

Handful strawberries or raspberries

8 mint leaves

Handful ice cubes

Combine the white wine, Triple sec, apple juice, gingerale, lime juice and lemon juice in a pitcher. Add the lime wedges, lemon wedges, kumquat, starfruit, watermelon, strawberries and mint. Add the ice cubes. Stir and serve.