Chef Pascal Balsamic Tarragon and Roasted Garlic Wings
Serves 6 to 8
Ingredients
4 pounds chicken drummettes
2 tablespoons Cretalife Organic Olive Oil
1/2 teaspoon Fleur de Sel
1/2 teaspoon ground Telicherry Pepper
1/2 cup Chef Pascal Balsamic Tarragon and Roasted Garlic Sauce
Method
Preheat oven to 500 degrees
Line two large cookie sheets with foil
Wash and dry the chicken drumettes. Place olive oil, salt and pepper in a large bowl. Add the drumettes and toss. Divide the drumettes between the two lined cookie sheets and bake without turning for 35-40 minutes. Remove the wings from the oven and allow to stand a few minutes. Put cooked wings in large bowl and toss with the Balsamic Tarragon and Roasted Garlic Sauce until they are evenly coated. Allow wings to sit in the bowl for 5-10 minutes. Toss again and serve on a large platter with plenty of napkins.
Note: If you wish, bake the wings a day or two before your football weekend. Simply reheat them in a 350 degree oven for about 15 minutes then toss with the sauce before serving.
Sun Dried Tomato Dip
This dip is very versatile and tastes delicious with pita, potato or corn chips as well as crudités. Any leftover dip keeps well in the refrigerator for several days
Ingredients
1/2 cup diced L'espirit Sun Dried Tomatoes
1 8 ounce package cream cheese at room temperature
2 green onions, both white and green parts thinly sliced
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Fleur de Sel
1/2 teaspoon ground Telicherry pepper
1/2 teaspoon hot chili sauce such as Tabasco
Method
In a medium bowl, combine cream cheese, mayonnaise and sour cream. Add Fleur de Sel, pepper, chili sauce and stir till incorporated. Add diced tomatoes and green onions. Taste the dip and adjust the salt and pepper to your taste. Serve with chips and/or crudités at room temperature.
Roasted Potato Salad with Kalamata Olives
Serves 6-8
Ingredients
2 pounds small new potatoes, red or Yukon golds, cut in half
2 tablespoons Cretalife Organic Olive Oil
1-1/4 teaspoons Traditional Herbes de Provence
Fleur de Sel and ground Telicherry Pepper
2-3 tablespoons coarsely chopped Italian flat leaf parsley
1/2 cup pitted Kalamata Olives, cut in half
1 small red onion, diced
3 tablespoons Cretalife Organic Olive Oil
1-1/2 tablespoons rice wine vinegar
1 garlic clove, minced
1 tablespoon mayonnaise
Method
Preheat oven to 425 degrees.
Toss potatoes in 2 tablespoons Cretalife Organic Olive Oil, Herbes de Provence and a liberal sprinkle of Fleur de Sel and Telicherry Pepper. Place potatoes cut side down on a cookie sheet and bake 35-40 minutes. Potatoes should still be slightly firm when pricked with a fork. In a large bowl, whisk together vinegar, mayonnaise and minced garlic. Whisk in 3 tablespoons Cretalife Organic Olive Oil a few drops at a time until dressing is emulsified. Add olives, onion and parsley. When potatoes are done, add them while still warm to the other ingredients and toss till well coated. Salad should be served at room temperature.
White Chili
Serves 4-6
As the days become cooler, a piping hot bowl of this chili will provide a welcome warm-up. Serve with some freshly baked corn bread spiked with minced jalapeno peppers.
Ingredients
2 cups cooked chicken cut into cubes
2 cups frozen corn (or fresh sweet corn cut off the cob if you can still find it in season)
2 15 ounce cans canellini beans, drained and rinsed
1 onion, diced
1 tablespoon diced jalapeno pepper
1 seven ounce can diced mild green chilies
3 cups half and half
1-1/2 cups shredded sharp cheddar cheese
2 teaspoons Cretalife Organic Olive Oil
2 teaspoons JR Red Chile Pepper Infused Oil
Salt and pepper to taste
Method
Heat 2 teaspoons Cretalife Organic Olive Oil in a dutch oven. Add diced onion and sauté until translucent. Stir in jalapeno pepper, green chilies and corn and cook for about 3 minutes. Add chicken, beans, half and half, and red chile pepper infused oil. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer for ten minutes. Place about 1/24 cup of grated cheddar atop each serving of chili.
Note: This chili can easily be made a day or two in advance and simply reheated. In fact, the flavors have an opportunity to marry if the dish is prepared in advance. Also, everybody has their own preference as to the heat factor of their chili so add additional JR Red Chile Pepper Infused Oil if you want to raise the temperature.
