This was tonight's dinner for Steve. He is a huge chicken fanatic so I knew what to make him. I served it with Roast Tomatoes with Greens and some rice. Big hit with all of us.
Hot Pepper Chicken
2 cups reduced sodium soy sauce
1 cup dijon mustard
1 cup water
2/3 cup Sriracha sauce*
1/4 cup garlic, chopped
2 tbsp fresh parsley, chopped
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
18 chicken wings**
Whisk the soy, mustard, water, sriracha sauce, garlic and herbs together in a large bowl. Reserve 1/2 cup for basting. Add the legs (and/or wings) to the remaining marinade, coat well, cover with plastic wrap and refrigerate overnight (or up to 2 days).
When ready to cook, preheat the broiler on LOW (if you have a low setting). Wrap a broiler pan with tin foil. Spray a wire rack (one that fits the broiler pan) with cooking spray so that the chicken doesn't stick. Remove from marinade, shake off excess in sink, and place on wire rack. Broil on LOW setting for 10 minutes first side, 8 minutes second. Remove and cover with foil.
To serve, place chicken
* original calls for Tabasco sauce.
** I made chicken legs too so I cooked them in a 450 degree oven for 1/2 hour and then I put them under the broiler for about 10 minutes to brown them a bit more and to make sure they were fully cooked.
Original also calls for making Cilantro Sour Cream to serve with them but i used barbecue sauce.
Yield: 6 servings
Source: Tom Douglas' Seattle Kitchen
Posted by RisaG 6/20/10
Roasted Tomatoes with Greens
4 firm, but ripe, tomatoes (6 oz each)*
salt and pepper
1/4 cup extra-virgin olive oil
1/2 cup scallions, chopped**
2 tbsp shallots, minced
4 cups mixed greens, washed and dried well
1/3 cup fresh goat cheese, softened
2 tbsp balsamic vinegar, or sherry vinegar
Preheat oven to 450 degrees F. Cut a 1/2" slice off the top of each tomato and reserve. With a small spoon, or grapefruit spoon, remove the insides of the tomato and reserve for later in recipe. Do not throw this out! Discard the woody core and seeds. Take a tiny, thin slice off the bottom of each tomato (not cutting through to the inside of the tomato). This will make it sit better on the baking sheet.
Place 2 tbsp of olive oil in a large skillet and turn the heat to MED-HIGH. Add the scallions and shallots and salt. Cook, stirring, for 3 minutes until wilted and translucent. Add greens and cook, stirring, until they wilt. Just a minute or so. Remove from heat.
Combine greens with tomato pulp and salt and pepper to taste. Fill the tomatoes halfway, spoon a bit of the goat cheese into each tomato and top with more greens. Top the whole thing with the top piece of tomato. Place on a greased baking sheet. Continue to do fill all the tomatoes and place on the baking sheet until all ingredients are used. Bake at 450 degrees for 30-40 minutes until the tomatoes are shriveled and stuffing is hot.
Transfer to platter and place the pan over HIGH heat. Add the vinegar and cook, stirring, for about 15 seconds. Drizzle over the tomatoes and serve.
* I used one package of Campari tomatoes, which are smaller.
** original calls for scallions but I used garlic scapes instead.
Original is called Roast Tomatoes with Bitter Greens. I used a mix of different greens that were not all bitter.
Yield: 4 servings
Source: From Simple to Spectacular
Posted by RisaG 6/20/10