BBQ Grilled Chicken Wings

 About 24 wings

1/2 cup salt, for brining

2 lbs chicken wings. no wing tips

1 1/2 tsp corn starch

1/2 tsp pepper

1 tsp chili powder

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp sugar

Instructions:

1. Dissolve salt in 2 quarts of cold water.  Prick chicken wing all over with a fork. Submerge chicken wings in brine, cover and refrigerate for 30 minutes.  Do not brine for more than 30 minutes or the chicken wings will be too salty.

2. Combine corn starch, pepper, chili powder, paprika, garlic powder, onion powder, oregano and sugar in a bowl.

3. Turn on gas grill, turning all burners to high.  Heat grill until hot, about 15 minutes.  Turn all burners to medium low ( Adjust burners as needed to deep grill temperature around 350 degrees.

4. Remove chicken wings from brine after 30 minutes; pat dry with paper towels.  Transfer wings to a clean and dry bowl and sprinkle with the cornstarch mixture, tossing until evenly coated.  

5. Clean and oil cooking grate.  Grill wings, with cover down, ( thicker skin side up) until browned on bottom, 12 to 15 minutes.  Flip wings and grill until skin is crisp and lightly charred and meat registers 180 degrees, about 10 minutes.  Transfer wings to platter, tent loosely with aluminum foil and let rest for 5 to 10 minutes.  Serve right away.

Big-Batch Ranchero Sauce

 

INGREDIENTS

• 6 ½ pounds/about 100 ounces canned whole, peeled plum tomatoes and their juices (or one restaurant-style No. 10 can)
• 1 bunch cilantro, leaves and stems washed and roughly chopped
• 1 cup peeled garlic cloves
• 4 serrano chiles, stems and seeds removed then roughly chopped
• 2 guajillo chiles, stems detached
• 1 tablespoon achiote paste
•  Kosher salt, to taste

• PREPARATION

  1. Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
  2. Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
  3. Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive — rubber-sealed jars with hinged lids? — to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)

Roasted Chicken With Fish-Sauce Butter

 

INGREDIENTS

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
•  Kosher salt and black pepper
• 2 tablespoons olive oil
• ¾ pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)
• 1 tablespoon dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lemon juice
• 3 tablespoons cold unsalted butter, kept whole
•  Cilantro leaves with tender stems, for serving

PREPARATION

1. Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don’t overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
2. Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you’ll hear it), about 15 minutes.
3. While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
4. To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

Tip

• Many breads will work here, especially stale loaves that you’re trying to use up. Crusty sourdough lends pleasurable tang for instance, while chewy tender milk bread tastes comfortingly sweet.

Seis Leches Cake

 

INGREDIENTS

• 5 tablespoons/75 grams melted unsalted butter, plus more softened butter for greasing the pan
• 1 ½ cups/190 grams all-purpose flour
• 1 cup/200 grams granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon, plus more for sprinkling
• ¼ teaspoon grated nutmeg
• ¼ teaspoon fine sea salt, plus a pinch
• 6 large eggs, separated
• 3 tablespoons/45 milliliters whole milk
• 2 teaspoons vanilla extract
• ¼ teaspoon cream of tartar
• 1 (14-ounce) can unsweetened coconut milk
• 1 cup/240 milliliters evaporated milk
• ¾ cup/180 milliliters sweetened condensed coconut milk (a 7-ounce can, or use more regular condensed milk)
• ⅔ cup/160 milliliters sweetened condensed milk
• 3 tablespoons dark or amber rum
• 1 cup/240 milliliters dulce de leche
• 1 ½ cups/360 milliliters heavy cream

PREPARATION

1. Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup/150 grams sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.
2. Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup/50 grams of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.
3. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.
4. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.
5. While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.
6. Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don’t take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).
7. No more than 4 hours before serving, spread 3/4 cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.

NYT new no knead bread

This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey’s recipe, this one does not require handling a hot Dutch oven. You’ll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn’t need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see the story for full details.

INGREDIENTS

400 grams bread flour (about 2 2/3 level cups; see Tip)

8 grams salt (about 1 1/2 teaspoons table salt, 2 teaspoons Morton kosher salt or 2 1/2 teaspoons Diamond Crystal kosher salt)

2 grams instant or “rapid rise” yeast (about 1/2 teaspoon; see Tip)

280 grams warm water (about 1 cup plus 3 tablespoons; see Tip)

⅛ teaspoon white vinegar or lemon juice

 Rice flour or extra bread flour, for dusting

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Updated No-Knead Bread

By J. Kenji López-Alt

YIELD1 loaf

TIME1 hour, plus 14 to 20 hours’ resting

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Updated No-Knead Bread

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength. Unlike Mr. Lahey’s recipe, this one does not require handling a hot Dutch oven. You’ll need one metal heatproof bowl (no rubberized bottoms) around 11 to 12 inches in diameter, a second bowl of any material around 8 to 9 inches in diameter, a scale with gram-accurate resolution, a baking sheet and a clean cotton dish towel. (Freshly washed is fine; it doesn’t need to be brand new.) If you prefer, you can still bake in a Dutch oven instead of using the overturned bowl method described in the steps; see the story for full details.

Featured in: No Knead Bread, Revisited. 

 Mark as Cooked 85 ratings 

INGREDIENTS

400 grams bread flour (about 2 2/3 level cups; see Tip)

8 grams salt (about 1 1/2 teaspoons table salt, 2 teaspoons Morton kosher salt or 2 1/2 teaspoons Diamond Crystal kosher salt)

2 grams instant or “rapid rise” yeast (about 1/2 teaspoon; see Tip)

280 grams warm water (about 1 cup plus 3 tablespoons; see Tip)

⅛ teaspoon white vinegar or lemon juice

 Rice flour or extra bread flour, for dusting

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Ingredient Substitution Guide

PREPARATION

Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.

Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.

Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)

Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.

Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn’t spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.

Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.

Bake the bread: Splash some water inside the larger bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you’d like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.

Tips

It is strongly recommended to use a gram scale for accuracy and success in this recipe. This recipe calls for bread flour, ideally King Arthur brand flour, which has a protein content of 12.7 percent. If using all-purpose flour, decrease water content by 20 grams. If using active dry yeast instead of instant or rapid rise, increase the amount to 2.25 grams (a heaping 1/2 teaspoon). The water should feel warm to the touch and register around 90 degrees on an instant-read thermometer.

To make a rye or whole-wheat version of this bread, substitute 100 grams of the bread flour with an equal quantity of rye or whole-wheat flour, and increase the water by 10 grams.