Seattle chef Tom Douglas’ Avery Island Wings recipe

Whether you’re tailgating at the stadium or hosting a party in your backyard, chicken wings are classic fare. The only problem? The idea of chicken wings often outstrips the reality. We’ve all encountered sad wings that are burned on the outside and woefully pink within, or so slathered with Buffalo sauce they only taste like Frank’s red.

That’s not the case with the Avery Island Wings recipe from James Beard award-winning restaurateur and chef Tom Douglas, whose culinary empire includes more than a dozen Seattle restaurants (Dahlia Lounge, Etta’s and more), the Hot Stove Society cooking school and a Seattle Kitchen radio show.

The recipe is named for a Louisiana island best known for Civil War-era resident Edmund McIlhenny and the hot sauce company he founded in 1868. The McIlhenny Company has been making Tabasco ever since.

Tabasco, as you might guess, figures prominently in this chicken wings recipe, whose zesty success relies on a few key tricks. First, the chicken marinates overnight in a spicy, flavorful mixture that includes that peppery sauce, plus Dijon mustard, garlic, fresh ginger and herbs. The marinade is so tasty, it makes a great finishing glaze, too. Be sure to set some aside for that purpose, before any raw chicken hits the bowl. And finally, cook the chicken wings low and slow, Douglas says, “so they cook thoroughly before the glaze burns.”

Here’s the recipe:

Avery Island Wings

Serves 6


1 cup soy sauce

½ cup Dijon mustard

½ cup water

½ cup Tabasco sauce

¼ cup chopped garlic

¼ cup peeled and chopped fresh ginger

2 tablespoons chopped fresh Italian flat-leaf parsley

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh sage

2 teaspoons chopped fresh rosemary

18 whole, large chicken wings, or 24 small wings


Whisk the soy sauce, mustard, water, Tabasco, garlic, ginger and herbs together in a bowl. Reserve ½ cup of the marinade — cover and refrigerate …read more

Source:: The Mercury News – Lifestyle


Ali Rosen’s party inspiration makes planning a potluck easy

Potlucks make life easier, whether you’re planning a neighborhood party, a tailgate bash or any communal gathering. Everyone brings a dish to share. What could go wrong?

Besides 12 desserts and no main course, we mean. Also unpleasantly tepid hot food, soggy salads and a cake or steak that must be sliced with a plastic fork because no one thought to bring a knife. And a lineup of mystery casseroles that have your vegan, dairy-free, gluten-free, Paleo and Keto-following friends eyeballing the crudite platter as a possible entree.

Don’t let the name fool you, says Ali Rosen. Potlucks go better when you don’t leave everything to chance.

Rosen is the New York City-based creator and host of the Emmy-nominated TV series and website “Potluck with Ali Rosen,” with a new cookbook out dubbed “Bring It! Tried and True Recipes for Potlucks and Casual Entertaining” (Running Press, $25). Rosen has an entire repertoire of great make-ahead, tasty-at-room-temperature dishes, from her Snap Pea Salad with Parmesan and Bacon to Tahini Lamb and Rice. And the book offers up tips on how to transport each dish and freshen it up with garnishes on the spot.

Naturally, we had questions, and she was happy to dish — on potluck pitfalls, easy tricks and sensational, but simple recipes.

Q: What’s the key to a hassle-free potluck?

A: Keeping things hot is the No. 1 stressor. You’re setting yourself up for failure. Potlucks are made to have people grazing, taking seconds, arriving at different times. Try to do things at room temperature — even the meat and the fish, cold or room temperature. If you want to do something that’s heated, make sure you coordinate heat sources — another big problem people have is when everyone shows up with a dish that has to be heated at a different temperature and there’s …read more

Source:: The Mercury News – Lifestyle


Ali Rosen’s Goat Cheese Pumpkin Pie

“Bring It!” is the new potluck-centric cookbook by Ali Rosen, the New York City-based creator and host of the Emmy-nominated TV series and website “Potluck with Ali Rosen.” So when we say Rosen knows potlucks, we have good reason.

The new book (Running Press, $25) focuses on delicious, do-ahead dishes that can be easily transported. The dessert chapter offers up 20 recipes that range from a Berry Crumble and Tarte Tatin to Chai Brownies and Caramel Pie Bars — and this twist on the pumpkin pie theme.

“Pumpkin pie is one of those great things that let you know fall has arrived, but it can still bring joy to any season,” Rosen says. “This version adds a depth of flavor with the goat cheese. It’s also one of the easiest pies to make. You don’t need any special equipment.”

Top the lovely results with fresh cranberries or pecans.

Goat Cheese Pumpkin Pie

Serves 8 to 10


1 pie crust

14-ounce can 100-percent pure pumpkin purée

½ cup cream cheese

8 ounces goat cheese

½ teaspoon allspice

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon grated fresh ginger

½ cup granulated sugar

½ cup dark brown sugar

4 eggs

¼ teaspoon salt


Heat the oven to 350 degrees.
Place the pie crust in a pie pan and crimp the edges. Bake the pie crust for 5 to 7 minutes, until it has started to harden but not yet browned. Remove it from the oven and cool.
In a large bowl, stir together the pumpkin, cream cheese, goat cheese, allspice, vanilla extract, cinnamon, ginger, sugars, eggs and salt.
Spread the mixture into the cooled pie crust and bake for 30 to 40 minutes, until the crust has started to brown and the center of the pie is still a little jiggly (it will firm up once removed from the heat so you don’t want it to be overdone). Cool and serve.

How to …read more

Source:: The Mercury News – Lifestyle


Ali Rosen’s Cauliflower Salad with Lime and Turmeric

Throwing a potluck, a tailgate or other casual bash? Potluck guru Ali Rosen’s new cookbook, “Bring It! Tried and True Recipes for Potlucks and Casual Entertaining” (Running Press, $25) came out earlier this year with a full line-up of make-ahead, tasty-at-room-temperature dishes, including a Snap Pea Salad with Parmesan and Bacon, Roasted Watermelon Pork Ribs and other enticements.

This roasted cauliflower salad has several things going for it. “Sometimes an occasion calls for brightness,” Rosen says. “This salad embodies that while also being hearty enough to feel like a substantial addition to the meal. Turmeric has been lauded for its supposed health properties, but I love it for its subtle, lovely bitterness. It brings balance to the lime and adds beautiful color.”

And the dish is hearty enough to serve as an entree for anyone with dietary restrictions, whether you’re vegan, vegetarian or gluten-intolerant. Here’s how to make it, including tips on how to transport it so you don’t wind up with soggy arugula.

Ali Rosen’s Cauliflower Salad with Lime and Turmeric

Makes 4 servings


1 large head cauliflower (about 2 pounds)

1 tablespoon extra-virgin olive oil

Dash of salt

½ teaspoon turmeric

3 cups arugula

¼ cup fresh lime juice (about 2 limes)

1 cup pepitas or sunflower seeds


Heat the oven to 450 degrees. Chop the cauliflower into small florets and place them on a sheet pan. Drizzle the olive oil on the cauliflower and add a dash of salt. Roast in the oven for 20 to 25 minutes, turning once or twice, until the cauliflower is golden brown.
Remove from the oven and set aside to cool. Once the cauliflower is cool, chop it into smaller bite-size pieces and toss in a bowl with the turmeric, and then add the arugula, lime juice, and seeds and toss.

How to Bring It!

This salad can be made ahead, but store the arugula separately …read more

Source:: The Mercury News – Lifestyle


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