What's for Dinner?

[wolfy999]

Two new recipes this evening:

Cilantro Chicken & Zippy Black Beans & Rice.....

BIG hit with the Wolfpack!

[Snowflake]

Toast, it's what's for dinner.

My brain is toast after the work day and project from hell, toast for dinner, too.

[lashbear]

Chicken & Corn soup - Cheap and filling.

[Morrigoon]

Chicken and dumplings (I cheated, it's the frozen crock pot meal kind). Delicious.

[cirquelover]

Tonight will be roasted chickens. They were on sale and we bought two for under $6, Foster Farms even. Then we'll have lots of leftovers to make soup this weekend.

[wolfy999]

A Greek evening tonight....Patitsio along with a Romaine Heart Salad (Greek dressing of course).

[lashbear]

MMMmmmm Pastizzi. like.

Tonight for us is Chef John's Pastrami Chicken Wings and here's how to eat them.

[3894]

Fondue chinoise

[lashbear]

Originally Posted by lashbear

Tonight for us is Chef John's Pastrami Chicken Wings

These turned out to be SO totally delicious, that we made them two nights in a row for dinner !!!

Tonight is Veggie Burger Sliders. They're really good.

How-to Video Here

Here's the Recipe (The link in the video description is wrong - that's silly)

Makes 16 Sliders

Ingredients
2 tablespoons canola oil, more if needed
1 clove garlic, chopped
1 small onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 teaspoons ground Peppercorns
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
2 (14-ounce) cans Garbanzo Beans, drained and rinsed
1/2 cup whole raw cashews
2 large eggs
1/3 cup chopped fresh cilantro
Juice and zest of one lemon
2 cups panko-style breadcrumbs, more if needed

For Serving
Challah rolls, small buns or pita bread
Tzatziki
Tapenade
2 thinly sliced roma tomatoes
1 thinly sliced red onion
Method

Heat 1 tablespoon of the canola oil in a large sauté pan over medium heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until onions and peppers are soft, 5 to 7 minutes. Stir in ground pepper, oregano, cumin, paprika and salt, cooking for 1 minute to bring out flavors. Place sautéed pepper and onion mixture in a food processor with beans, cashews, eggs, cilantro, lemon zest and lemon juice. Pulse to combine. Add breadcrumbs and pulse until incorporated. The mixture should be thick yet slightly chunky. Chill mixture 10 to 15 minutes, until firm. Add more breadcrumbs if mixture seems too wet or warm water if the mixture seems dry.

Heat remaining tablespoon oil in a pan over medium heat. Spoon mixture into pan to form patties about 1/2-inch think and 3 inches across. Make 4 to 6 patties, being careful not to overcrowd the pan. While patties cook, grind some extra pepper over the tops of the burgers. Cook 4 to 5 minutes per side, until golden brown. Remove from the pan and cook remaining patties, adding more oil as needed. Serve on toasted challah rolls topped with tzatziki, tapenade, tomatoes and red onions.

Cooked patties can be refrigerated for up to 1 week or frozen for 2 months.

Alternate toppings: Cilantro pesto, crumbled feta and sliced roasted red peppers.

[lashbear]

Here's the "How To" for cooking AND eating in video form - printed recipe below.
Chef John's Pastrami Chicken Wings and here's how to eat them.

Ingredients:

1 tbsp vegetable oil
2.5 lb chicken wing sections
1 Tsp White Pepper
2 tbsp fresh ground black pepper
2 tbsp ground coriander
1 tbsp smoked paprika
1/2 Tsp cayenne
3 tsp Maldon sea salt
2 tsp flour
*serve with Russian/1000 Island dressing as a dip

Method:

• Preheat oven to 425°F
• Separate Wings into Flat & Drumette (if not already separated). Place in a bowl. Drizzle oil over and toss to coat thoroughly.
• Mix together the pepper, coriander, paprika, cayenne & salt. Sprinkle evenly over the wings and toss to coat.
• Once the wings are coated in seasoning, lightly sift the flour over the wings and toss to coat.
• Place on baking paper and put in oven for 20 mins.
• Remove wings from oven and turn. Bake for another 20-25 mins or until bone slips out easily.
• To eat the flats, remove cartelage from large end, then grasp small end firmly, locate small bone in large end and draw out, twisting at the same time. Then grab large bone and twist and draw out. You may then eat the whole wing, being careful of the tiny bit of cartelage in the small end (see "how to eat" video link above).