Looking for some new and unique recipes for Memorial Day and the summer season? Try the chicken and salad recipes that chef Sara Moulton shared on Good Morning America Monday.
Buffalo Chicken Wings
• You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill.
• For blue-cheese dressing
• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 2 ounces crumbled blue cheese (about 1/2 cup)
• 4 celery ribs
• 3 pounds chicken wings (12 to 14)
• 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
• 1/2 stick (1/4 cup) unsalted butter
• 3 to 4 tablespoons hot sauce such as Frank's or Goya
• 1 1/2 tablespoons cider vinegar
In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
To grill wings:
Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
To deep-fry wings:
In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380° F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
Serve chicken wings warm or at room temperature with dressing and celery sticks. Serves 6 as an hors d'oeuvre or 4 as a main course.
Tangy Barbecue Chicken
• 2 cups ketchup
• 1/4 cup finely chopped onion
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup real maple syrup
• 1/4 cup plus 2 tablespoons apple cider vinegar
• 2 tablespoons chili powder
• 2 teaspoons hot sauce or to taste
• 2 teaspoons dry mustard
• 2 medium garlic cloves, minced
• 1/2 teaspoon cayenne
• 4 chicken breast halves with skin and bone (3 lb.), halved
• 2 1/2 to 3 lb. chicken thighs and drumsticks
• vegetable oil
• salt and pepper to taste
Whisk the first 12 ingredients together in a saucepan. Bring to a boil and simmer for 8 minutes. Preheat grill on high then adjust heat to moderate. Rub chicken with oil and season with salt and pepper. Cook chicken skin side down until golden brown, 10 to 12 minutes. Adjust heat to low, turn chicken over, cover grill and cook chicken 15 to 20 minutes more, or until just cooked through. Set aside one cup of the sauce and use the remaining sauce to baste the chicken for the last 8 minutes of cooking. Serve the chicken with the reserved sauce on the side.
• 1 small head cabbage (2 lb.), quartered, cored, and thinly sliced
• 1/2 lb. carrots (3 medium), shredded
• 1/3 cup finely chopped scallions
• 1 3/4 teaspoon salt
• 1/4 cup cider vinegar
• 1/4 cup sugar
• 2 tablespoons finely chopped peeled fresh ginger
• 1/2 teaspoon dried hot red pepper flakes
Toss together cabbage, carrots, scallions and salt in a large bowl and let stand until cabbage is slightly wilted, about 5 minutes.
Bring vinegar, sugar, ginger and red pepper flakes to a boil in a very small saucepan, stirring until sugar is dissolved, then pour over cabbage mixture and toss to coat.
Recipes courtesy of Sara Moulton, copyright © 2004.