If you didn’t see the menu (or the ballot) for our Election Night 2012 Dinner yesterday, here it is:
- Buffalo Left Wings (the drummettes) & Parmesan Right Wings (the flats)
- Wedge Issue Salad with Blue State Cheese, Red State Tomatoes, Purple Swing State Onions and Pork Barrel Crispy Bacon Bits
- Stuff Your Own Ballot Calzones
I followed the instructions in this recipe on Epicurious.com for cooking these wings. The wings are baked on a cooling rack (such as for cookies) placed on top of a rimmed baking sheet. That way the grease & fat dripped down and away from the wings. It worked quite well although next time I will probably spritz the cooking rack with a little spray oil to keep the wings from sticking. If you line the rimmed baking sheet with foil you will really reduce the pans needed to be cleaned at the end of the night. I did not toss the wings with oil as per the recipe, because I felt I was trying to reduce the grease-factor, not add to it; plus the wing sauce already has butter in it.
Per the recipe referenced above, bake the wings at 400º for 45 minutes.
Plain Baked Chicken Wing Drummettes
While the wings were cooking, I melted 2 Tbsp butter in a bowl & mixed in ¼ cup Texas Pete Hot Sauce. After the hot wings came out of the oven, I tossed them in the bowl with the hot sauce mixture. It was the right amount of sauce for my 1¼ lb of wings. They came out on the medium side of mild.
Baked Chicken Wings in Buffalo Sauce
I served them with celery sticks, bottled ranch and bottled blue cheese dressing (Cindy’s brand which I buy at Whole Foods in the produce section).
Parmesan Right Wings
For these wings I used this recipe from TasteOfHome.com
The wings are dipped in melted butter with a pinch of garlic powder and then into a mixture of dried bread crumbs & Parmesan cheese (this is definitely the time to use the stuff from the green can).
They were cooked on a foil-lined cookie sheet but would probably be even better if they had been elevated as the Buffalo wings were. I baked them as directed at 350º for 50-60 minutes.
These were by far the winner of the family taste test.
Wedge Issue Salad
This was just a standard wedge salad with catchy names for all the components.
Wedge cut pieces of iceberg lettuce
Red State Tomatoes – diced tomatoes
Purple Swing State Onions – thinly sliced red (purple) onion rings
Pork Barrel Crispy Bits – cooked & crumbled bacon
Blue State Cheese – blue cheese dressing (the same the I used above for the Buffalo wings)
Stuff your Own Ballot Calzones
I can buy 1-lb bags of pizza dough at my local Publix which is exactly what I did yesterday. Each of two bags was split into two balls and then rolled out so I had the base of 4 calzones ready. I prepared a bunch of toppings and let each person assemble their own calzone.
Toppings I used: diced cooked onions, diced cooked green pepper, sautéed sliced mushrooms, sliced black olives, shredded mozzarella cheese, sliced fresh mozzarella cheese, pepperoni and precooked chicken Italian sausage which I sliced & sautéed. For calzones, the vegetables all need to be precooked or they will release too much liquid into the middle of your calzone.
Calzone Topping Bar
I followed an article in an old issue of Fine Cooking (May 2008) about pizzas, calzones & strombolis. Since it’s not available on their website unless you are a member, I’ve summarized the instructions that I used below.
You could certainly use a purchased pizza sauce or even marinara sauce but I used the quick no-cook sauce from FineCooking.com that was part of the article about calzones.
Before shaping the dough, preheat the oven to 500º.
Shape the dough – Using floured hands and a floured work surface, press one dough ball into a round disk with your fingers. Using a rolling pin, roll the dough out to a circle or oval (or what ever crazy shape your dough wants to make) about ⅜” thick. Dust both sides with flour. Repeat for the other balls of dough.
Fill calzones – spread about ¼
cup of sauce on one half of the dough leaving a narrow border. Cover with about ½
cup of soft melting cheese. Add your choice of additional toppings. Sprinkle with 1 Tbsp grated hard cheese (Parmesan, Romano, Asiago).
Brush the edge of the dough with cool water and fold the empty half of dough over the filling. Crimp edges with a fork.Transfer to a baking sheet lined with parchment
paper (not wax paper). Brush top with olive oil and cut three steam vents (we tried to carve initials in ours).Put baking sheet in oven and immediately reduce the temperature to 450º
. Bake until crust turns a rich golden brown. Serve with additional tomato sauce for dipping.
Also, the wings & calzones are fabulous recipes for any football watching you might be doing this Fall. Let me know what you think!