Monday, November 26, 2012

Million Dollar Property Monday

This week's Million Dollar Property is a lovely and renovated Provencal villa in Villefranche sur MeVillefranche, France.  Although renovated, the home has its original stone floors and beamed ceilings.  Overlooking the Bay of Villefranche, the grounds feature citrus and olive trees.  The cottage has 6 bedrooms and 6 full bathrooms.  You can visit Sotheby's listing here.

Saturday, November 24, 2012

Homemade Ranch Dressing

1 cup sour cream
1/2 cup buttermilk
1 tbs lemon juice
1 large garlic clove, minced
3 tbs fresh parsley, chopped
1/2 tsp onion powder
sea salt and pepper, to taste
1 tsp fresh dill

1. Combine sour cream, buttermilk, and lemon juice in a medium mixing bowl

2. Whisk until mixed well

3. Add rest of ingredients and whisk

4. Pour into a covered dressing holder

Refrigerate for at least an hour before use

Shake well before each use

Recipe and Image via

Smokestack's Chicken Wings

1 tbsp. kosher salt
2¼ tsp. sweet paprika
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. dried thyme
1½ tsp. dried Oregano
¾ tsp. ground black pepper
¾ tsp. ground white pepper
½ tsp. dried sage
½ tsp. cayenne
2½ lb. chicken wings
16 tbsp. unsalted butter, melted
½ cup mild hot sauce
¼cup Old Bay seasoning Juice of 1 lemon

1. In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.

2. Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.

3. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using oak wood chunks or chips (see Fuel and Flavor). Place chicken wings on grill grate. Maintaining a temperature of 225°-250° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions) cook, turning once, for 20 minutes. Toss chicken wings in half the sauce; return to grill and cook until well browned and tender, about 25 minutes. Toss chicken wings in remaining bowl of sauce and serve.

Recipe and Images via Saveur

Fiery Oven-Baked Chicken Wings

2 tbsp. Smoked Paprika
4 tsp. onion powder
4 tsp. coriander
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. crushed red pepper
2 tsp. brown sugar
fresh-ground black pepper

1 cup Frank's RedHot Original Cayenne Pepper Sauce
1 cup good quality barbecue sauce
1 tsp. cayenne pepper (optional)
4 tbsp. Sriracha hot sauce (optional)

1. For the rub: Combine spices in a large bowl, adding salt and fresh-ground black pepper to taste. Toss the wings in the spice mixture, and let wings sit at room temperature for 30 minutes.

2. Arrange wings on wire racks set on sheet trays. Place the wings in a cold oven and set for 275º. Cook for 30 minutes, until the fat begins to render and drip down onto the trays.

3. Raise oven temperature to 475º. Continue to cook wings until golden brown and crispy, about 30-45 minutes more, rotating the trays and flipping the wings halfway through the cooking. If the wings are not crispy after 45 minutes, run them under the broiler until crispiness is achieved. After the wings are crispy, let them cool slightly. Cut chicken into wings and drumettes, if desired.

4. For the sauce: Mix hot sauce and barbecue sauce together. Pour half the sauce around the edges of a large bowl.  Add the wings and toss to coat, adding reserved sauce as necessary. Serve immediately with celery, carrots, and blue cheese sauce for dipping.

Recipe and Image via Saveur

Harissa Hot Wings


Canola oil, for frying
2 lbs. chicken wings, separated into 2 pieces
8 oz. jarred or homemade harissa
4 tbsp. unsalted butter
Zest and juice of 1 lemon
Yogurt and mint dipping sauce, for serving

1. Heat oven to 200°. Pour oil into a 6-qt. Dutch oven to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 400°. Working in two batches, add chicken wings to oil and cook, stirring occasionally, until golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer wings to a wire rack set over a rimmed baking sheet and transfer to oven.

2. Meanwhile, put harissa, butter, zest, and juice into a medium heat-proof bowl. Set bowl over a pot of boiling water until butter is melted and sauce is hot, whisking to combine. Transfer chicken wings to the bowl and toss to combine. Serve with yogurt and mint dipping sauce.

Recipe and Image via Saveur

Korean Fried Chicken Wings

 Canola oil, for frying
 5 cloves garlic
 1 1½" piece peeled ginger
 3 tbsp. soy sauce
 3 tbsp. gojujang (Korean chile paste)
 1 ½ tbsp. rice vinegar
 1 tbsp. Asian sesame oil
 1 tbsp. honey
 2/3 cup flour
 1 tbsp. cornstarch
 16 chicken wings (about 1¾ lbs.)

 1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350°. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.?

 2. Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350°. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

Recipe and Image via Saveur

Tuesday, November 20, 2012

Pumpkin Doughnut Muffins

For the batter
 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
 3 cups all-purpose flour (spooned and leveled), plus more for pan
 2 1/2 teaspoons baking powder
 1/4 teaspoon baking soda
 1 teaspoon coarse salt
 1/2 teaspoon ground nutmeg
 1/4 teaspoon ground allspice
 1/3 cup buttermilk
 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
 3/4 cup light brown sugar
 2 large eggs

For the sugar coating
 3/4 cup granulated sugar
 2 1/2 teaspoons ground cinnamon
 1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Recipe and Image via Martha Stewart

Monday, November 19, 2012

Million Dollar Property Monday

This week's property is located in the mountains of Sun Valley.  On the market for $9,500,000, the estate has 7 bedrooms, 8 bathroom, in an interior of over 12,000 sq. ft.  The elegant property has an Italian wine cafe and a terrace featuring an infinity pool.  You can view Sotheby's listing here.

Friday, November 16, 2012

Blood Orange Champagne Cocktails

2 1/4 cups freshly squeezed or frozen blood-orange juice
2 750-ml bottles champagne, chilled

Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

Recipe and Image via Martha Stewart