Recipe Wish List

I have an incredibly enormous stack of recipes I want to make. I constantly see things as I flip through my magazines and surf the websites for inspiration. I love to try new things, always looking for a different way to have chicken or burgers or anything really. Old favorites have their place but I love venturing out into new food territory. Like a pilgrim in undiscovered terrain.

Here are a couple of recipes I've tackled this past month and a couple I plan to get to before the year's end.

Tarragon Lime Bay Scallops Over Pasta (adapted from Epicurious)
Serves 4

ingredients:
3/4 lb dried angel-hair pasta
1 1/2 lb bay scallops or quartered sea scallops, tough muscle removed from side of each if necessary
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons fresh lime juice, or to taste
2 tablespoons finely chopped fresh tarragon, or to taste

1. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup cooking water, then drain pasta in a colander.

2. While pasta is cooking, pat scallops dry and season with salt and pepper. Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté half of scallops, stirring, until golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Cook remaining scallops in remaining 3 tablespoons butter in same manner. Return first batch of scallops to skillet and stir in lime juice and tarragon.

3. Toss pasta in a bowl with half of scallops and 1/4 cup pasta cooking water. Top pasta with remaining scallops and sauce and season with salt and pepper.

Chicken Wings with Angry Sauce (adapted from Food & Wine)
Serves 8-10

ingredients:
6 pounds chicken wings (about 24), tips discarded and wings split
1/4 cup canola oil
Kosher salt
Freshly ground pepper
1/3 cup Sambal Oelek (chile paste)
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon water
2 teaspoons unseasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Sesame seeds and thinly sliced scallions, for garnish

1. Preheat the oven to 450°. Line 2 large rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.

2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnish with a pinch of freshly ground pepper.

3. Add the crispy wings to the chile sauce, toss to coat and garnish with the sesame seeds and scallions. Serve hot.




To Do List:

Spanish Pork Burgers (adapted from Food & Wine)
Serves 4

ingredients:
1/2 cup mayonnaise
1 large garlic clove, minced
1/4 cup chopped flat-leaf parsley
1 tablespoon Sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
4 thin slices of serrano ham
2 pounds ground pork
1 tablespoon smoked paprika (pimentón de la Vera)
4 ounces Manchego cheese, shredded
4 crusty French rolls, split
4 whole jarred piquillo peppers, split open

1. In a small bowl, combine the mayonnaise, garlic, parsley and vinegar. Season with salt and pepper.

2. In a skillet, heat the 1 tablespoon of oil. Add the ham; cook over moderately high heat, turning once, until crisp, 2 minutes. Drain on paper towels.

3. Light a grill. Mix the pork, paprika, 1 tablespoon salt and 1/2 teaspoon pepper. Shape into four 3/4-inch-thick patties. Grill over moderately high heat for 5 minutes per side, or until just cooked through. Top with the cheese, cover and cook until melted. Transfer to a plate. Brush the cut side of the rolls with oil and grill. Spread the rolls with the mayonnaise, add the burgers and top with the piquillos and ham.


Wild Mushroom Goulash adapted from Food & Wine
Serves 6-8

ingredients:
1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
1 1/2 pounds wild mushrooms, cut into 1-inch pieces
1 1/2 pounds cremini or white button mushrooms, quartered
Salt
Freshly ground pepper
4 garlic cloves, smashed
1 teaspoon caraway seeds
1/4 cup sweet Hungarian paprika
1 tablespoon hot Hungarian paprika
One 28-ounce can diced tomatoes
2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 pound zucchini, cut into 1-inch pieces
6 cups vegetable broth
2 bay leaves
2 tablespoons fresh bread crumbs
Sour cream and chopped parsley, for serving

1. In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.
Using the side of a chef's knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

2. Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.