Caribbean Chicken Wings

Ingredients

• 1 habanero, seeded and chopped
  
• 1/4 cup soy sauce
  
• 1/4 cup honey
  
• 1/4 cup brown sugar
  
• 2 tablespoon sugar
  
• 2 teaspoons fennel seed
  
• 2 teaspoons cayenne pepper
  
• 2 teaspoons allspice
  
• 2 teaspoons dried thyme
  
• 1 teaspoon ground ginger
  
• 4 garlic cloves, chopped
  
• 4 green onions, chopped
  
• 1/4 cup apple cider vinegar
  
• 1/4 cup lime juice
  
• 1/4 cup orange juice
  
• 7 pounds chicken wings
  

Directions

The habanero is one of the hottest peppers in the world. You can substitute a jalapeno pepper if desired.

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Enjoy!

Roasted Peppers, Anchovies and Basil a la Merenda

Roasted Peppers, Anchovies, and Basil à la Merenda


A welcome addition to a tapas spread, this pungent salad also makes a delicious side for beef, chicken, or fish, and can be made ahead of time. This dish is named after La Merenda bistro in Nice, France.

3 yellow bell peppers
3 red bell peppers
1 tablespoon anchovy paste
1 teaspoon extravirgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup chopped fresh basil
1/4 cup niçoise olives, pitted

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips.

Combine bell peppers, anchovy paste, and next 5 ingredients (through garlic) in a medium bowl, stirring until well blended; let stand 30 minutes. Sprinkle with basil and olives.

Yield: 6 servings (serving size: about 1/3 cup)

Mini Maryland Crabcakes

The secret to this recipe is using the finest jumbo lump crabmeat you can find.

Serves about 6

• 1 pound jumbo lump crabmeat
  
• 2/3 cup dry plain breadcrumbs or panko-style breadcrumbs
  
• 2 teaspoons seafood seasoning
  
• 1/3 cup finely diced red pepper
  
• 1/4 cup finely sliced scallion
  
• 1/4 cup finely chopped parsley
  
• freshly ground black pepper
  
• 2 tablespoons mayonnaise
  
• 1 egg plus 1 egg white
  
• peanut oil for frying
  
• tartar sauce
  
• lemon wedges
  

In a large bowl, break crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley and black pepper. Add to crab, then stir in mayonnaise, egg and egg white. Combine well and gently form into 10 to 14 small cakes. Flatten cakes, cover and chill 30 minutes or until ready to fry (they can be prepared up to this point the night before).

Heat a half inch of oil in a heavy skillet over medium heat and fry crab cakes 2 to 3 minutes on each side, turning gently, until golden brown. Serve with lemon wedges and tartar sauce.

 

Scallops en Brochette

Makes 12 rounds, or appetizers for 6

• one French baguette
  
• 2 teaspoons organic extra virgin olive oil
  
• 2 cloves of garlic, halved
  
• 1 teaspoon olive oil
  
• 1/2 pound sea scallops with liquor (about 12)
  
• 1/4 teaspoon cracked black pepper
  
• juice of one lemon
  
• 2 shallots, minced
  
• 2 cloves garlic, minced
  
• 1 large tomato, peeled, seeded and chopped
  
• 1/2 cup fresh oregano, chopped
  
• cayenne pepper to taste
  

Slice French bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely.

Brush remaining olive oil over the bottom of a heavy skillet. Sauté the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until the scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until the scallops are white and tender.

Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2–3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce

 

Nibbling Tapas

Set out in little bowls or cazuelas (Spanish clay pots):

• Marinated olives
  
• Almonds (simply salted, luscious Marcona, or tamari-roasted)
  
• Shrimp or mushrooms in oil and garlic
  

Spread toasted bread with a dollop of roasted garlic aioli and top with:

• Grilled or marinated anchovies or sardines
  
• Piquillo peppers
  
• Serrano ham and Manchego cheese
  
• Marinated tomatoes with garlic
  

Skewer on toothpicks:

• Anchovies wrapped around piquillo peppers
  
• Stuffed olives (stuffed with chiles, almonds, goat cheese or sun dried tomato)
  
• Cubes of Manchego or Urgelia cheese
  
• Fried or roasted cubed potatoes with aioli for dipping
  
• Chunks of spicy chorizo sausage with aioli for dipping
  

To serve, set the various appetizers around the area of your gathering to encourage mingling. Highlight the food stations with colorful votive candles. And, don't forget to provide lots of cocktail napkins and small "discard" bowls for shrimp tails, olive pits and toothpicks.

Olive and Tomato Pate (Vegetarian Tapas)

 

Makes 4 servings:

100g Olives
50g Sun-dried Tomatoes
2 tsp capers, drained
2 tbsp olive oil
2 cloves garlic
Salt to taste
4 thick slices of crusty bread
40ml olive oil for the bread
1 small fresh tomato to garnish

Put the olives, tomatoes, capers and garlic in a blender or food processor and blend until smooth. With the blender still running add the olive oil slowly until you get a nice spreadable consistency. Add salt to your own taste, it may need more than you expect.

Drizzle olive oil on the bread slices and grill both sides until lightly browned. Spread on the pate and garnish with slices of fresh tomato

 

Enjoy!

 

T

Garlicky Shrimp with Yellow Rice

This easy shrimp wrap is based on a Spanish tapa, one of the "little dishes" served in bars throughout Spain, enjoyed with a pre-dinner glass of sherry. The shrimp are ready in minutes, and the spicy, garlicky juices become a sauce for the rice.

INGREDIENTS

Suggested Wrappers: Armenian lavash or eight-inch flour tortillas

• 3/4 cup olive oil
  
• 1/4 cup coarsely chopped garlic
  
• 1 tablespoon paprika
  
• 1/4 to 1/2 teaspoon dried red pepper flakes
  
• 1 1/2 pounds medium shrimp, peeled and deveined
  
• Salt and freshly ground black pepper
  
• 1/4 cup chopped fresh parsley
  
• 3 plum tomatoes, cored, seeded, and diced
  
• 3 tablespoons sliced pimiento-stuffed green olives
  
• One 5-ounce package yellow rice, cooked according to directions, hot
  

METHOD

Heat the olive oil in a large sauté pan or skillet over medium heat. Add the garlic, and sauté for 1 minute, stirring constantly, or until the garlic has begun to brown. Add the paprika and red pepper flakes, and sauté for 30 seconds. Raise the heat to medium high, and add the shrimp. Sauté for 2 to 3 minutes, or until the shrimp have turned pink. Season with salt and pepper to taste, and stir in the parsley.

Stir the tomatoes and olives into the rice.

Place the wrappers on a counter, and spoon a portion of rice on one edge of each, leaving a 1 1/2-inch border on both sides. Tuck the sides over the filling, and roll wrappers firmly but gently, beginning with the filled edge. Cut in half on the diagonal, and serve immediately.

NOTE: The rice can be prepared up to a day in advance and refrigerated, tightly covered with plastic wrap. Reheat it in a microwave oven or over low heat.