RecipeHive

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Tandoori Chicken Wings

Posted by in Shared Member Recipes

These spicy, tangy wings benefit from just 2 hours in the marinade, but if you’ve got the time and the determination, a full 8 hours will make magic happen. The yogurt tenderizes the chicken as it sits, so the further in advance you make this recipe, the better!

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Mexican Street Corn Dip – Elote

Posted by in Shared Member Recipes

1 Tbsp butter or olive oil

1 lb fresh corn kernels, cut from the cob

2 cloves garlic, minced

1 jalapeno, seeded and chopped finely

1/4 cup finely chopped red onion

1/4 cup cotija cheese, crumbled

3 Tbsp. chopped cilantro

3 Tbsp Greek yogurt or mayonnaise

1/2 tsp chile pepper

1 lime, juiced and zested

salt and pepper to taste

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Tyler Florence’s NY Strip Steak with Brandied Mushrooms

Posted by in Shared Member Recipes

New York strip is a great cut of steak. If you can find a good meat purveyor who carries dry-aged steaks, it only takes sea salt and freshly ground pepper to really pull out the delicious flavor of the meat. The mushrooms are left who and sautéed in the residual beef drippings in the bottom of the skillet with lots of fresh thyme and garlic. Finished with brandy and cream, the flavors cook down and meld into a delicious mushroom sauce, poured over the top of the steak.

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Fiddlehead Ferns

Posted by in Shared Member Recipes

What is it about fiddleheads that attracts so much excitement? On their own, they’re a fine vegetable, with a flavor that hangs somewhere between green beans and asparagus. Is it the novelty of eating ostrich ferns, in their coiled, newly-hatched form? I think it’s partly their striking appearance, which indeed resembles the neck of a fiddle. And, most importantly, they’re one of the first local edibles, a sure sign that spring has truly sprung.

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Piri-Piri Meatballs

Posted by in Shared Member Recipes

Fresh piri-piri chiles can be difficult to find in the U.S., so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile, which carries noticeable heat and a delicious fruity flavor. You can also double the sauce recipe and use it on anything from chicken to pasta the next day.

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Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

Posted by in Shared Member Recipes

In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.