Nice Hors d'oeuvre
3 lbs
chicken wings
6 tbsp butter or margarine
1 cup finely crushed Ritz crackers
2 tbsp Sesame seeds (optional)
1 tsp. paprika
1/2 tsp onion salt
1/2 tsp salt
cut chicken wings, at joints, into 3 parts. Discard tips
melt butter and set aside mix remaining ingredients together
dip chicken into melted butter/margarine roll in crushed cracker crumbs place on cookie sheeet and bake at 350 degrees till tender
about 40 mins or to your liking
A persillade is a mixture of chopped parsley - persil in
French - and garlic that is added to dishes as a flavoring or garnish.
1/4 cup plus 2 tablespoons packed fresh parsley leaves, chopped (wash
and dry before chopping)
3 tablespoons extra-virgin olive oil
2 garlic cloves, minces, plus 1 teaspoon chopped garlic
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1 boneless lamb loin (one side only; about 1 1/2 pounds), rolled and
tied by butcher
1/2 teaspoon fresh lemon juice
In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped
garlic, zest, and salt until parsley is finely chopped. Sauce may be
make 1 day ahead and chilled, covered.
Preheat oven to 425°F.
Untie and unroll lamb. Season inside of lamb with salt and pepper and
sprinkle with remaining parsley and minced garlic. Reroll lamb and retie
with kitchen string. Season outside of lamb with salt and pepper. Put
lamb on a rack in a roasting pan and roast in middle of oven 30 to 40
minutes, or until a meat thermometer registers 125°F. for medium-rare
or 130°F. for medium. Transfer lamb to a cutting board and let stand 10
minutes.
In a small saucepan heat sauce over moderate heat until hot and just
before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
Divide sauce between 2 plates and top with lamb.
Mix together and serve as dipping sauce.
For Cognac butter
1 1/2 slices lean bacon (about 1 ounce), chopped fine
1 tablespoon minces shallot
1 1/2 tablespoons Cognac
2 tablespoons unsalted butter, softened
1 1/2 teaspoons minced fresh flat-leafed parsley leaves (wash and dry before
chopping)
6 spinach leaves, tough stems discarded, washed
6 oysters on the half shell
coarse sea or coarse salt for filling roasting pan and plates
Prepare butter:
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until
golden and add shallot. Cook mixture, stirring, until shallot is softened. Stir
in Cognac and cool mixture to room temperature. In a small bowl stir together
bacon mixture, butter, and parsley. Butter may be prepared 3 days ahead formed
into a 3-inch-long log, and chilled, wrapped well in plastic wrap.
Preheat oven to 425°F.
In a steamer set over 1/2 inch simmering water steam spinach, covered, until
just wilted, about 1 minute. Gently rinse spinach under cold water to stop
cooking and pat each leaf dry.
Loosen each oyster from shell with a small knife if necessary and wrap in a
spinach leaf. Return oysters to shells and top with butter. In a small roasting
pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them
level. Oysters may be prepared up to this point 8 hours ahead and chilled,
covered. Bake oysters in middle of oven until plump and butter is sizzling,
about 10 minutes.
Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in
salt.
