Unusual Exotic Thanksgiving Menu, Poll on Turkey Vs. Sides Debate

From Denny: This video is pretty funny as well as informative. Two NYT writers who are best friends have a friendly rivalry about which do people like best at Thanksgiving: the turkey or the sides? At the end of the video (no fast forwarding to peek now) is a poll of viewers with the astounding results.

One interesting fact about using salt for brining the turkey is that salt kills bacteria that poultry is notorious for having. Even when I don't brine I use a salt rub on any poultry or fish, leave it on for about 10 minutes or so, soak another 10 minutes in salt water, then wash it off and proceed with normal cooking, baking or grilling. So, if you are concerned about bacteria then brining a turkey may be your best choice.

The side dishes talked about in the video are simple to make and an unusual twist for the sweet potato category. That dish uses a Thai flavoring of coconut milk and red curry paste.

The dressing has chanterelle mushrooms, thyme, white wine, pears and pancetta for wonderful flavoring.

Recipes that follow the video:

Dry-Brined Turkey

Two-Way Chanterelle and Pear Bread Stuffing

Fiery Sweet Potatoes

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Dry-Brined Turkey

From: The New York Times

INGREDIENTS

• 1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
• 1/2 cup kosher salt, more if needed
• 1 tablespoon black pepper
• 10 sprigs fresh thyme
• 1/2 bunch flat leaf parsley
• 2 small onions, halved
• 2 small apples, cored and halved
• 1/2 cup butter
• 1/2 cup white wine (optional)

DIRECTIONS

Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per four pounds of bird.

Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. Place in roasting pan and allow to come to room temperature.

Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.

Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.

Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add a cup and a half of water or white wine to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.

When turkey has roasted for two hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.

When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.

Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.



Two-Way Chanterelle and Pear Bread Stuffing

From: The New York Times

Time: One hour plus 24 hours for drying bread

Yield: Enough stuffing for a 12-to-14-pound turkey and a dozen muffin tins. If not stuffing a turkey, recipe will fill two dozen muffin tins or a small casserole dish.

INGREDIENTS

• 1 large loaf Pullman or other firm white bread
• 1 pound chanterelle mushrooms
• 1/3 pound pancetta, diced small
• 10 tablespoons butter, more for greasing muffin tins
• 1 large chopped onion
• 1/4 cup minced shallots (about three)
• Salt and freshly ground black pepper
• 1/3 cup white wine
• 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
• 1 teaspoon sugar
• 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
• 1/4 cup minced chives
• 1/3 cup chopped Italian parsley
• 2 cups turkey stock

DIRECTIONS

Tear bread into small pieces and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.

Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.

Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.

Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.

Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.

In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.

Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.

Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.



Fiery Sweet Potatoes

From: The New York Times

Yield: 10 to 12 servings

INGREDIENTS

• 5 pounds sweet potatoes
• 1 cup coconut milk
• 1 tablespoon Thai red curry paste
• 1/2 cup dark brown sugar
• 4 tablespoons unsalted butter
• 1 teaspoon salt.

DIRECTIONS

Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.

In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.



*** For a wide variety of turkey recipes:

6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice

Video: 8 Cajun Thanksgiving Turkey Recipes, BBQ Turkey, Deep Fry Turkey, Roasting Tips

*** Check out New York Times and their ideas for Thanksgiving Day where Mark Bittman has all kinds of creative ideas for side dishes for you: 101 Head Starts on the Day

For a typical Louisiana sweet: Louisiana Culture: Heavenly Hash Cake

*** Thanks for visiting! :)

Video and Recipes: Holiday Challah and Ciabatta Stuffings, Vegetarian and Sausage

From Denny: The race is on to find and try new twists on holiday favorites and stuffings are right there at the top of the list!

The first recipe is for vegetarians which is a welcome sight on the holiday table for relatives who are vegetarians. Easy to make for the cook too, a real win-win. It's made with buttery challah bread and tasty cremini mushrooms, sure to win over the carnivores too! I'd use clarified butter in this both for health reasons and flavor.

This second recipe is calling my name this season too: ciabatta bread with chorizo sausage (I might substitute a local brand, Richard's (Ree-chards), that does a wonderful turkey sausage), shitake mushrooms and sweet potatoes. What a great way to incorporate sweet potatoes in a new way! The seasonings are olive oil, rosemary (so fragrant!) and loads of garlic (awesome!).

While you can use these to stuff a turkey, I don't advise it. Why? Too much bacteria to worry about and it also slows down the cooking time - and it's also too gooey as a finished product. What we like at our house is to bake the stuffing as a casserole in a thin layer so you get lots of crusty topping!

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THE RECIPES from food52.com

Challah, mushroom and celery stuffing

From: Chefs Amanda Hesser and Merrill Stubbs

Serves: 12

INGREDIENTS

• 1 large loaf of challah or brioche
• 2 cup celery, diced
• 2 cup onion, diced
• 2 cup cremini mushroom, diced
• 8-10 sprigs thyme, chopped
• 3 sprig rosemary, chopped
• 0.25 cup chopped flat leaf parsley
• 3 cup vegetable stock, preferably homemade
• 3 ounce butter
• 4 ounce melted butter
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

DIRECTIONS

1. Cut the challah into 1-inch cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days.

2. Melt 3 oz. of butter in a large heavy saute pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked through.

3. In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.

4. Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.

5. Bake at 350 for 45-55 minutes, the last 10-15 minutes without the foil and parchment to crisp the surface.



Ciabatta stuffing with chorizo, sweet potato and mushrooms

From: Chefs Amanda Hesser and Merrill Stubbs

Serves: 6 to 8

INGREDIENTS

• 9 cup Ciabatta bread, cubed into 1-inch pieces
• 14 sage leaves, divided into 4 and 10, chopped
• 2 tablespoon rosemary
• 1 medium red onion, diced
• 3 cup sweet potato, small dice (about 1 large potato)
• 5 cup shitake mushrooms (or your favorite mix), sliced
• 1 cup dried chorizo, small dice
• 2 - 2.5 cups chicken or turkey stock (or broth)
• 1 egg
• 4 tablespoon melted fat - butter, schmaltz, or turkey drippings
• salt and pepper

DIRECTIONS

1. Preheat the over to 375 degrees.

2. Toss the bread cubes with 4 sage leaves, rosemary, garlic, olive oil, salt and pepper. Spread on baking sheet and bake until golden and toasty. Remove from oven and put in large bowl or container. (They are great for a little snack as you continue with the recipe.)

3. In a large pan, saute the chorizo in a little olive oil until golden. The chorizo is already cooked but it's nice to render the fat and get it a little crispy. Remove chorizo with a slotted soup to the bowl with the bread.

4. Next, saute the mushrooms in the chorizo fat (adding a little olive oil if necessary) and add salt and pepper to taste. Remove to bowl with bread.

5. Next, add some olive oil as the mushrooms most definitely sucked up all the fat. Saute the onion until soft and golden and add salt and pepper to taste. Add to the bowl with the bread.

6. Lastly, saute the sweet potato (adding oil as necessary) and salt and pepper to taste. You don't need to cook the potato through as it will cook in the oven but it's good to get a little color on it.

7. Whisk 2 cups of stock or broth with the egg and salt and pepper. Pour into the bowl of bread, etc., add the remaining sage, 2 tablespoons of the fat, and toss thoroughly until evenly moistened. You may need to add up to an additional 1/2 cup of stock but don't overdo it. You have been seasoning all along but you may want to taste for seasoning and adjust the salt and pepper.

8. Pour into a baking dish — a 9x13 or an oval gratin pan. Cover and refrigerate for at least an hour. This allows the bread to really absorb the stock and makes for a moist interior and crunchy top.

9. Bake covered for 30 minutes. Remove foil, brush top with remaining 2 tablespoons of fat, and bake for 15 more minutes. You may want to broil the top for the last few minutes so the top gets nice and crispy but be sure to watch it carefully.

*** Thanks for visiting and come back often! :)

This Weeks Roundup Posts on Romancing The Chocolate

From Denny: In case you missed out on any of the posts this week, here's a roundup - so you don't have to mind-numbingly go page load after page load to find out - can you tell I'm ever so patient myself for that action? :)

Video: Halle Berry Making a Difference for Battered Women

3 Quick Awesome Chocolate Recipes for the Holidays

Chocolate Trivia - Who Are the Biggest Chocolate Gluttons on the Planet?

Funny Money Advice, Cheeky Quote Day at The Social Poets

Video: Cool Food Gifts for the Holidays, Southern Sweet Chocolate Coconut Pie Recipe

Chocolate Trivia from Horror Director Hitchcock

Awww, 7 Funny Dog Photos to Make You Laugh

Warm Chocolate Pudding Cake

10 Recipes and Video: Meals for 4 Under $25 Challenge

From Denny: Wow! Now this is really cooking! Great video with some awesome recipes that will appeal to a wide range of tastes. All great ideas that won't empty the wallet. Take a look.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Fried chickpeas with cumin and lemon

From: New York Times Food Writer Mark Bittman

Makes: 4 to 8 servings; Time: 25 minutes with cooked chickpeas

INGREDIENTS

• 3 tablespoons olive oil
• 2 cups cooked or canned chickpeas, rinsed and drained as dry as possible
• Salt and black pepper
• 1 teaspoon ground cumin
• 1 lemon, cut into wedges

DIRECTIONS

1. Heat the oil over medium-high heat in a skillet large enough to hold the chickpeas in one layer. When it's hot, add the chickpeas and sprinkle with salt and pepper.

2. Cook, shaking the pan occasionally, until the chickpeas are browned, about 15 to 20 minutes. Just before removing them from the pan, sprinkle with the cumin and stir until coated and fragrant. Serve hot or at room temperature, with the lemon wedges.

***

Braised pork with wine, green beans and garlic

From: Mark Bittman

Makes: 4 servings

Time: About 2 hours, largely unattended

This recipe lets you adjust the pork-to-bean proportion as you like without changing the method. For a meatier stew, go with the high range on the pork shoulder, for more vegetables, use about a pound of meat and increase the amount of string beans.

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless pork shoulder, cut into large chunks
• Salt and black pepper
• 5 or 6 garlic cloves (or more if you like), peeled and lightly smashed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 2 cups sweet white wine or unsweetened apple or grape juice
• 1 to 1 1/2 pounds green beans, trimmed and left whole or cut into pieces

DIRECTIONS

1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the pork to the pan and sprinkle with salt and pepper. Cook, turning as needed, until the pork is deeply browned all over, 10 to 15 minutes total. Pour off some of the fat (or not) and turn the heat down to medium.

2. Add the garlic and cook, stirring occasionally, until they are nicely browned, 10 to 15 minutes. Stir in half of the oregano, and add the pork back to the skillet. Add the wine and enough water half-cover the meat in liquid (you might not need any), and bring the mixture to a boil, stirring to scrape up any browned bits from the bottom of the pan. Adjust the heat so that the mixture bubbles steadily, but not vigorously, cover, and cook, stirring once in while, until the pork is nearly falling apart, and the liquid has become saucy, about an hour.

3. Add the green beans to the skillet, raise the heat to medium-high and cook, uncovered and stirring occasionally, until they are crisp-tender, 5 to 10 minutes. Stir in the remaining oregano, taste, adjust the seasoning if necessary, and serve.

***

Buttery bulgur pilaf with onions and almonds

From: Mark Bittman

Makes: 4 servings

Time: 20 minutes

INGREDIENTS

• 2 tablespoons butter
• 1 small onion, halved and sliced
• Salt and black pepper
• 1 1/4 cup bulgur
• 1/4 cup sliced or chopped almonds

DIRECTIONS

1. Put the butter in a medium saucepan over medium-high heat. When it melts and begins to foam, stir in the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion softens and begins to turn golden, 3 to 5 minutes. Stir in the bulgur and toss to toast and coat in the oil, another minute or 2.

2. Stir in 1 1/2 cups of water, bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook, undisturbed, until the water boils off and little holes appear in the top of the bulgur, 5 to 10 minutes. Cover (still without stirring) and turn off the heat. When the pork is ready, use a fork to stir in the almonds and fluff the bulgur. Taste and adjust the seasoning and serve.

***

Super-simple peach sorbet

From: Mark Bittman

Yield: At least 4 servings

INGREDIENTS

• 1 pound frozen peaches
• 1/2 cup yogurt or crème fraîche
• 1/4 cup sugar, more or less

DIRECTIONS

1. Put all the ingredients in a food processor container. Add a couple of tablespoons of water and process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break completely smooth, add a little more water through the feed tube, a tablespoon or two at a time, but be careful not to over-process or the sorbet will liquefy.

2. Serve immediately or freeze the sorbet up to a day or two in advance; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

***

Spinach fusilli with ragu, smoked mozzarella and fresh basil

From: Donatella Arpaia

The concept of the meal is "Cucina Povera" in Southern Italy, where pasta, vegetables and cheaper cuts of meat are the basis of the meal.

INGREDIENTS

• 1 pound spinach fusilli or ziti
• 5 cups ragu (sauce from the meatballs)
• 2 cups shredded smoked mozzarella
• 1/2 cup panko
• 1/2 cup grated parmesan
• Handful basil chiffonade

DIRECTIONS

Preheat oven to 350, cook pasta and remove one minute earlier than cooking instructions. Drain in large bowl. Toss pasta, ragu, mozzarella, basil, salt and pepper. Combine breadcrumbs and parmesan and sprinkle on top. Bake 30 minutes or until topping is browned.

***

Meatballs and sauce

From: Donatella Arpaia

INGREDIENTS

• 1/2 pound of bread
• 1 pound ground chuck beef
• 1/4 cup parmesan cheese
• 2 garlic cloves chopped
• 1/4 cup of basil
• 1 egg
• 1/2 cup chopped onions
• 2 tablespoons of olive oil
• Flour
• 1 small can of tomato paste
• 2 cans of peeled tomatoes, pureed
• Salt
• Pepper

DIRECTIONS

Soak the bread in water and mix ground beef, parmesan, chopped garlic, basil and the egg with your hands, well until all ingredients are completely incorporated. Make into meatballs the size of golf balls (Approximately 10-12).

Sweat the chopped onions in olive oil. Add the meatballs (after lightly dusting in flour) and brown them. Deglaze with the tomato paste diluted in some water (1/2cup to cup). Add the pureed peeled tomatoes, salt and pepper and simmer for about two hours. Add the basil leaves at the very end. The ragu sauce is reserved for the spinach fusilli.

***

Tangerine with lemon, mint and pop rocks

From: Donatella Arpaia


INGREDIENTS

• 2 heaping tablespoons of Pop Rocks
• Juice of one lemon
• 4 Tangerines
• A few mint leaves

DIRECTIONS

To peel completely: Cut off ends of fruits, stand on cut end, and use a sharp knife to cut off peel — including the bitter white pith of the tangerine. Arrange sliced fruit in small glass, add juice, mint toss with pastry rocks at last moment.

***

Cool roasted beet salad

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 1 pound red, yellow, or candy-striped beets scrubbed under cold running water
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey
• 3 tablespoons chopped mint leaves
• 2 cups shredded red leaf lettuce leaves
• Sea salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 375°F.

2. Put the beets in a bowl, drizzle with the oil, season with salt and pepper, and toss to coat the beets with the oil. Transfer the beets to a roasting pan, spreading them out in a single layer and roast in the oven until tender to a knife-tip, 15 to 20 minutes for very small; 45 minutes for very large. Remove the pan from the oven and let the beets cool completely.

3. When cool enough to handle, slip the beets out of their skins using paper towels to grasp them and a paring knife to help loosen the skin, discard the skins and quarter or cut into eighths.

4. Drizzle lemon juice and honey over the beets and season with salt and pepper. Add the lettuce to the beets, toss together with the chopped mint.

5. Divide the salad among 4 salad plates and serve.

***

Savory braised chicken with butternut squash

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 large chicken, about 3 1/2 pounds, cut into 8 pieces (2 breasts, 2 wings, 2 legs, 2 thighs)
• 1 cup diced onion
• 1 cup diced carrot
• 1 pound butternut squash, or other winter squash peeled and cut into 1 inch dice
• 1 teaspoon cinnamon powder
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 2 cups low-sodium chicken broth
• Sea salt and freshly ground black pepper

DIRECTIONS

1. Heat the oil in a high-sided sauté pan over medium heat. Season the chicken parts generously with salt and pepper. Add the chicken pieces to the pan, skin-side down, without crowding and cook slowly until golden-brown, approximately 8 minutes. Turn the pieces over and brown the other side, approximately 8 more minutes.

2. Transfer the chicken pieces to a plate and cover loosely with foil to keep warm. Set aside.

3. Add the onions, carrots, and squash to the pan and sauté until softened but still holding their shape, 6 to 8 minutes. Stir in the cinnamon powder, brown sugar and vinegar. Add the broth, return the chicken to the pan, bring the liquid to a boil. Lower the heat, cover the pan and simmer until the chicken shows no pink when pierced at the joint, approximately 20 minutes. Taste the sauce and season it with salt and pepper.

4. Remove the chicken from the pan and arrange the pieces on a serving platter.

5. Spoon the vegetables around the chicken and pour extra sauce over the chicken.

***

Sweet poached pears with spiced cream and nuts

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 1/2 cup sugar
• 2 teaspoons cinnamon
• 3 or 4 whole cloves
• 4 firm Bartlett pears
• 4 ounce whipping cream
• 2 tablespoons confectioners
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped walnuts

DIRECTIONS

1. Into a pot large enough place the sugar, cinnamon, cloves and enough water to cover the pears. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. While the poaching liquid is cooking, peel and core the pears.

2. Add the pears to the simmering liquid and poach them until they are just tender to the tip of a knife, approximately 12-15 minutes. Remove from the heat and cool the pears in the liquid for another 20 minutes, then cover and refrigerate.

3. In a bowl, combine the whipping cream, confectioners' sugar, vanilla, cinnamon, and nutmeg and whisk till stiff and smooth.

4. Remove the pears from the liquid, drain, and dry them. Slice a sliver off the bottom of the pear to steady it on the plate.

5. Spoon some spiced cream over the pears, sprinkle with chopped walnuts.

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

Video and Recipes: Chocolate Brownies with a Twist, Recipes for Easy Weekend Menu

From Denny: I don't know how I missed this little gem of a video. While it was set up for a Labor Day picnic this is a menu you can use anytime on the weekend when you want something tasty but don't want to spend a lot of time tending over the stove. The crispy not fried chicken looked great! What was especially clever - and tasty - is her idea of crushing Parmesan croutons and using them as her breaded coating for the chicken, awesome! Her idea for the simple made-from-a-mix brownies where she added some cherry pie filling. Take a look!

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Easy creamy coleslaw

From: Chef Katie Brown


INGREDIENTS

• 4 cups preshredded cabbage for coleslaw
• 3 carrots, peeled and shredded
• 2 bunches radishes, thinly sliced in rounds
• 1 1/2 cups mayonnaise
• 1 tablespoon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup sugar
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

DIRECTIONS

Mix together coleslaw mix, carrots, and radishes. Set aside.

Mix all other ingredients except the salt and pepper together in a large bowl with a whisk until smooth. Add the dressing to the slaw and toss. Salt and pepper to taste.

Refrigerate for at least 1 hour before serving.

Crispy no-fry fried chicken

From: Chef Katie Brown


INGREDIENTS

• 8 cups garlic and Parmesan croutons (2 packages)
• 4 tablespoons dried thyme
• 6 tablespoons fresh parsley, roughly chopped
• 10 eggs, lightly beaten
• 5 tablespoons spicy brown mustard
• 3 tablespoons olive oil
• 4 cups flour
• 4 chickens, quartered
• Salt and pepper to taste

DIRECTIONS

Preheat oven to 425 F.

Prepare the "assembly line" of ingredients that you will use to coat the chicken. First, place croutons and dried thyme in a food processor and pulse until chopped roughed. Transfer the crouton-thyme mixture to a large plate and mix with parsley. Set aside.

Make the "glue" that will hold crumbs on to the chicken parts. In a bowl, whisk together eggs, mustard, and oil. To finish the setup, place the flour on a plate and set the three elements of the recipe (flour, egg mixture, and crouton mixture) in a line.

Rinse the chicken parts under cool water and pat dry with paper towels. Generously season chicken skin and meat with salt and pepper.

Dredge a piece of chicken on both sides in the flour and shake to remove the excess. Dip the flour-coated chicken in the egg mixture. Dredge chicken on both sides in the bread crumb mixture, patting on more by hand if needed.

Place coated chicken, skin side up, on baking sheet. Bake for 40 minutes or until juices run clear when pierced with knife.

Chocolate brownies with a twist

From: Chef Katie Brown


INGREDIENTS

• 1 box brownie mix
• Zest of 1 orange, plus the juice of 1/2
• 1/2 cup cherry pie filling, roughly chopped
• 1 cup walnuts, roughly chopped

DIRECTIONS

Preheat the oven to 350 degrees and prepare a 13x9 baking dish with cooking spray.

Make the brownie mix according to the directions and stir in the walnuts, orange zest, and juice.

Pour the mixture into your prepared baking dish and drizzle on the cherry pie filling. Using a knife, swirl the cherries into the brownie mixture, then bake until a toothpick inserted into the brownies comes out clean, about 35 minutes.

Video and Recipes: Easy Dips and Cool Appetizers

From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!

Visit msnbc.com for Breaking News, World News, and News about the Economy

* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.

Vegetable fritters

From: Chef Curtis Stone

Makes: 12

INGREDIENTS

• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)

DIRECTIONS

Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.

Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.

Add the vegetables and stir to coat with the egg.

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.

Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.

Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.

***

Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!

Barbeque chicken quesadillas

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce

DIRECTIONS

Preheat oven to 250F.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.

Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat.

Place 2 quesadillas on the griddle.

Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven.

Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve.

***

This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!

Fresh crab and avocado dip with crispy tortilla chips

From: Chef Curtis Stone

Serves: 6

INGREDIENTS

• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish

DIRECTIONS

Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.

Season the avocado mixture with salt and pepper to taste.

Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Squeeze the crabmeat gently to remove any excess liquid.

Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.

Season with salt and pepper to taste.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

Cover and refrigerate until ready to serve.

Heat 3 inches of oil in a wok or deep skillet over medium-high heat.

Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.

Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.

While the chips are still hot, sprinkle them lightly with salt.

Garnish the dip with basil leaves and serve with the tortilla chips.

Video: Dinner Under $10, Angel Hair Frittata

From Denny: School is back in session and families are looking for quick, easy and inexpensive dishes for dinner. Here's a tasty quick idea of what to do with leftover pasta noodles: turn them into a frittata omelette cake with cheese!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Video and Recipes: Love Crab Cakes? Try Caribbean Version from Florida Chef

From Denny: We love crab cakes in the South and this chef from Florida has a fabulous recipe available! I just love it when chefs come on national TV and share their recipes as promotion for some new restaurant they are opening like this lady. These recipes are such a treat! Take a look - try and not salivate too much - you still have to get through your work day before you can get home to make this delicious dish! :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Caribbean tropical crab cakes

From: Chef Cindy Hutson

Yield: 8 servings

INGREDIENTS


Caribbean tropical crab cakes

• 3 eggs
• 1/2 cup mayonnaise
• 1 tablespoon whole-grain mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Madras curry powder
• 2 each scallions, chopped, greens only
• 1/4 cup red bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped
• 2 cups panko
• 1 pound crabmeat, jumbo lump
• Salt, to taste
• Pepper, to taste

Mango papaya salsa

• 1 teaspoon chives, chopped
• 1/4 cup sugar (adjust to sweetness of papaya)
• 3 limes, squeezed
• 1/3 cup scallions, chopped (green only)
• 1 teaspoon Scotch Bonnet sauce – to taste
• 1 cup papayas, diced
• 1 cup mangoes, diced
• 2 tablespoons cilantro. chopped

DIRECTIONS

Caribbean tropical crab cakes

Beat eggs, mayonnaise, mustard, Worcestershire and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes. Add scallions, parsley, red onion, red and yellow pepper and toss with curry mixture. Add the crab, panko, salt and pepper to taste. Toss ingredients together gently. Form into 3-ounce servings. Sear off in hot skillet with butter until golden brown on each side. Finish in the 400 degrees oven for about 8-10 minutes. Serve with mango papaya salsa.

Mango papaya salsa

Place all ingredients in a bowl and mix well.

Video and Recipes: Easy Dips and Cool Appetizers

From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!

Visit msnbc.com for Breaking News, World News, and News about the Economy

* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.

Vegetable fritters

From: Chef Curtis Stone

Makes: 12

INGREDIENTS

• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)

DIRECTIONS

Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.

Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.

Add the vegetables and stir to coat with the egg.

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.

Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.

Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.

***

Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!

Barbeque chicken quesadillas

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce

DIRECTIONS

Preheat oven to 250F.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.

Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat.

Place 2 quesadillas on the griddle.

Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven.

Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve.

***

This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!

Fresh crab and avocado dip with crispy tortilla chips

From: Chef Curtis Stone

Serves: 6

INGREDIENTS

• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish

DIRECTIONS

Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.

Season the avocado mixture with salt and pepper to taste.

Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Squeeze the crabmeat gently to remove any excess liquid.

Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.

Season with salt and pepper to taste.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

Cover and refrigerate until ready to serve.

Heat 3 inches of oil in a wok or deep skillet over medium-high heat.

Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.

Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.

While the chips are still hot, sprinkle them lightly with salt.

Garnish the dip with basil leaves and serve with the tortilla chips.

Video: Summer Shrimp Recipes

From Denny: All together now, "We LOVE shrimp!" I've been dining on shrimp the past three days since I got some pre-boiled shrimp over at Whole Foods grocery since it was a such a great price. Then I ran across this food video and recipes from The Today Show and just had to post it!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Mozambique Shrimp

From: Chef Angela Shelf Medearis

Serves: 4

Shrimp is transformed using an African cultural recipe, spices and flavor profiles. I call this dish African Fast Food because it's an easy, delicious and a delightful change from the typical ways shrimp is prepared in America.

INGREDIENTS

• 12 jumbo shrimp, shelled and deveined, tails left intact
• 4 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 2/3 cup canned tomatoes, drained and chopped
• 2 tablespoons ground coriander
• 2 cups unsweetened coconut milk

DIRECTIONS

Wash the shrimp under cold running water and drain on paper towels. In a heavy skillet, heat oil until it is hot but not smoking. Saute the onion and garlic until translucent but not brown. Add the shrimp and season it with the salt, pepper, the paprika and the cumin. Saute for 2 minutes. Remove the shrimp and vegetables from the pan and set aside.

Add the tomatoes and the coriander to the pan. Simmer for 2 to 3 minutes and stir in the coconut milk. Simmer the sauce for 5 to 7 minutes. Add the shrimp and vegetables back to the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice.

***

Shrimp Salad with Corn and Peaches

From: Chef Angela Shelf Medearis

Serves: 4

Typically, a dinner salad is one of the smallest entrees on a menu. However, these bold recipes are meal in a bowl, and provide a delicious, diva-style twist on traditional salads.

If you're short on shrimp, just add a few more hard-cooked eggs to boost the protein in the salad and save on money!

INGREDIENTS

• 3 medium ears of fresh corn, shucked, and kernels removed from the cob or 1 cup frozen, thawed corn kernels
• 1 roasted red bell pepper from the jar, (5 ounces), packed in brine, drained, and coarsely chopped
• 1 small purple onion, minced
• 1/4 medium jicama (about 4 ounces) or a medium-sized green apple (Granny Smith or Empire), peeled and cut into julienne strips
• 1/4 teaspoon cumin
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 fresh jalapeno chili pepper, seeded and finely minced
• 1 pound peeled, cooked large shrimp, thawed if frozen
• 2 large ripe peaches, pitted and sliced or 2 cups frozen, thawed and drained peaches
• 2 hard-cooked eggs, cut in quarters
• 1 head radicchio or Romaine lettuce, or butter lettuce separated into leaves
• 1/4 cup minced cilantro
• 1 teaspoon freshly ground pepper
• 1 teaspoon salt

DIRECTIONS

If using fresh corn, in a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl. Add the roasted pepper, onion, and the jicama or apple slices, and half a teaspoon of the salt and pepper. Toss to combine.

Mix together the cumin, olive oil, lime juice, garlic, jalapeño and the remaining half teaspoon of salt and pepper together in a small bowl. Whisk to combine.

Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin) and cut in half and remove the pits. Slice into wedges and add to the salad bowl. Or use frozen peaches that have been thawed and drained.

When ready to serve, arrange 2 or 3 radicchio, romaine or butter lettuce leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves. Arrange the eggs over the corn-peach mixture. Spoon the shrimp and any remaining dressing over the salad. Sprinkle with the cilantro.

Weird News Video: Fried Butter, No Kidding

From Denny: Just when you thought there was nothing new under the sun and nothing more weird to deep fat fry, like Twinkies or fried pickles, this guy decides to fry butter, yes, butter!

Visit msnbc.com for Breaking News, World News, and News about the Economy