Itialian Style Wings

These wings are sooo amazing!! They are not your normal wing.....they are better!! They take a little bit of time, but it is well worth it, trust me! I have also made them with chicken tenders, which takes less time, and equally delicious....mmmm..... We ate some amazing wings at Carmines in New York City, and this is our version of them.

24 medium size chicken wings, cut in two
1/4 cup chopped garlic - (I usually use less)
1/2 bunch fresh chopped rosemary -(I always use fresh)
1/2 bunch chopped fresh oregano - (You can use dried as well, just don't use as much)
Salt & Pepper to taste

For Sauce:
1 large shallot, chopped
1 Tbs. unsalted butter
3 tablespoons white wine - (I use the the cooking wine usually next to the vinegars)
1 cup chicken stock
Juice of 1/2 lemon

Marinate the wings in garlic, rosemary, oregano, salt and pepper for 2-4 hours. I typically do it the night before so it ends up being 24 hours, which still turns out better if you ask me.

To make sauce: saute shallot in butter until lightly brown and limp.
Add white wine, stock, and lemon juice. Boil, stirring, until thickened and reduced. It will reduce quite a bit. But don't let it reduce too much because you still want to have enough sauce.

Deep-fry wings for 10-15 minutes, or bake at 350-degrees for 25-30 minutes. I prefer to bake, it is a lot less messy, and healthier. And if you use tenders instead of wings, they cook a lot faster than the wings, which makes a pretty quick meal, if you marinate the night before.
Drain on paper towels if deep-frying. Mix wings with sauce, and toss to coat. Serve with celery and blue cheese dressing. Delicious!!

Sweet Potato - Chicken Hash with Green Chile Hollandaise

This is our version of a dish I get at Bobby Flay's Mesa Grill pretty much everytime we go. I LOVE IT! I have tried to make it as simple as possible. It is a spicier dish, so if you don't handle spice well, leave out the chipotle, or use very little.

2 cans of cut sweet potatoes 3 boneless, skinless chicken breasts 2 scallions, thinly sliced 1/4 cup cilantro, coarsely chopped 1/4 cup canned chipotle peppers -(I usually only use 1 chipotle out of the can) 1 tablespoon honey Salt and freshly ground pepper, to taste 2 tablespoons olive oil 3 cups water 1 tablespoon white wine vinegar 4 eggs To prepare the hash: Drain the sweet potatoes and cut into 1/4-1/2" cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Another option is to just throw them in the oven. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm. To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg. Green chile hollandaise: 1 package of store bought powder hollandaise mix 1/4 teaspoon kosher salt Pinch white pepper (black pepper is fine too if you don't have white) 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped** Prepare hollandaise as directed on the package, add salt & pepper. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.