Vegetable oil (for frying)
4 tablespoons butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, cut into thirds and wing tips discarded (defrosted and dried if frozen)
Bleu cheese dressing (optional)
Ranch dressing (optional)
Celery sticks (optional)
Carrot sticks (optional)
Pour 2 inches of oil into deep fryer and heat to 375 degrees F.In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed.
In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt .
Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating.
Preheat oven to 400 degrees F.
Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.
Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.
Serve wings with celery sticks and bleu cheese dressing on the side.
From: Central Market
makes 6 servings
2 tablepoons unsalted butter
1 cup russett potato, peeled and chopped
1 cup onion, chopped
1/4 teaspoon cumin
4 poblano peppers, roasted, peeled, seeded and chopped coarsely
6 cups chicken stock
1 cup heavy cream
salt and freshly ground pepper to taste
chopped cilantro and lime wedges for garnish
Melt butter in a heavy saucepan over medium heat. Add potatoes, onion and
cumin and sauté for 5 minutes. Add poblanos and stock and bring to a boil.
Simmer for 20 minutes. Let cool, then purée in batches in the blender.
Return to the pot and add cream. Season with salt and pepper. Garnish each
serving with cilantro and a squeeze of lime.
From: Houston Chronicle, Cavanaugh’s Restaurant
makes 8 servings
3 Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
3 c Chicken stock
1 c Half-and-half
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese (shredded)
1 ts Tabasco Hot sauce
Cut the corn tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend until the tortillas become the consistency of cornmeal.
Place the canola oil in a stockpot on medium-high heat.
Add onions, peppers and garlic. Saute until onions are clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip. Do not let it burn. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom. Add the half-and-half and tabasco. Bring to a slow simmer and cook for 7 to 10 minutes. Do not let soup come to a hard boil.
Turn off heat and let cool. Add the roasted chopped chicken meat to the stockpot before serving.
Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips.
Per serving 181 calories, 11 grams fat, 26 milligrams cholesterol, 591 milligrams sodium.
From: Houston Chronicle, Cavanaugh’s Restaurant
makes 8 servings
3 Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
3 c Chicken stock
1 c Half-and-half
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese (shredded)
1 ts Tabasco Hot sauce
Cut the corn tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend until the tortillas become the consisitency of cornmeal.
Place the canola oil in a stockpot on medium-high heat. Add onions, peppers and garlic. Saute until onions are clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip. Do not let it burn. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom. Add the half-and-half and tabasco. Bring to a slow simmer and cook for 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add the roasted chopped chicken meat to the stockpot before serving. Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips.
Per serving 181 calories, 11 grams fat, 26 milligrams cholesterol, 591 milligrams sodium.
From: Central Market
makes 6 servings
2 tablepoons unsalted butter
1 cup russett potato, peeled and chopped
1 cup onion, chopped
1/4 teaspoon cumin
4 poblano peppers, roasted, peeled, seeded and chopped coarsely
6 cups chicken stock
1 cup heavy cream
salt and freshly ground pepper to taste
chopped cilantro and lime wedges for garnish
Melt butter in a heavy saucepan over medium heat. Add potatoes, onion and
cumin and sauté for 5 minutes. Add poblanos and stock and bring to a boil.
Simmer for 20 minutes. Let cool, then purée in batches in the blender.
Return to the pot and add cream. Season with salt and pepper. Garnish each
serving with cilantro and a squeeze of lime.
Vegetable oil (for frying)
4 tablespoons butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, cut into thirds and wing tips discarded (defrosted and dried if frozen)
Bleu cheese dressing (optional)
Ranch dressing (optional)
Celery sticks (optional)
Carrot sticks (optional)
Pour 2 inches of oil into deep fryer and heat to 375 degrees F.
In small saucepan, melt butter over low heat. Add hot sauce, black pepper and garlic powder and stir until well mixed.
In a gallon size zip-type bag, mix flour, paprika, cayenne pepper and salt .
Rinse chicken wings under cold water and drain excess water. Drop wings into bag a few at a time, shaking to coat after each addition. When all wings have been coated, remove from bag and place on wax paper-lined plate or tray. Refrigerate at least 1 hour to help set coating.
Preheat oven to 400 degrees F.
Carefully lower a few wings at a time into oil. Fry 15-20 minutes or till light brown. Drain wings on paper towel and repeat with remaining wings.
Place cooked wings in large ovenproof bowl or baking pan; pour sauce over wings and stir to coat thoroughly. Place in oven 5 minutes or so to make sure all wings are served hot.
Serve wings with celery sticks and bleu cheese dressing on the side.