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Avocado Toast With Pickled Red Onions, Egg And Espelette Pepper

1 slice 1/4”-thick country
bread
1/2 teaspoon extra virgin olive oil
Kosher salt, to taste
1/2 ripe avocado, seeded,
peeled and thinly sliced
1 tablespoon pickled red onions (see make-ahead recipe below)
1 egg, softly poached

Espelette pepper, to taste

Drizzle sliced bread with virgin olive oil. Toast on a flat top, nonstick frying pan or griddle until golden brown.

Sprinkle toasted bread very lightly with kosher salt.

Place the avocado slices on top of toasted bread and sprinkle lightly with another light pinch of kosher salt.

Top with pickled red onions and one softly poached egg.

Sprinkle the egg with Espelette pepper.

Pickled Red Onions

Yields: 1 cup
1/2 cup champagne vinegar
1/2 cup water
1 tablespoon sugar
1/2 teaspoon kosher salt
1 bay leaf
1 chile de árbol
1 red onion, thinly sliced

Bring to a boil the champagne vinegar, water, sugar, kosher salt, bay leaf and chili de árbol.

Pour the hot liquid over the onion slices. Let sit for an hour before serving.

The onions can be stored for up to one week.

Cocktail Wings

3/4 cup and 6 tablespoons
cocktail sauce, divided
4 tablespoons Worcestershire
sauce
2 teaspoons mustard
2 bay leaves
1/2 cup water
1 tablespoon sugar
1/4 teaspoon salt
To-taste Tabasco
3 pounds chicken wings
6 tablespoons butter

Combine the 3/4 cup of cocktail sauce with the Worcestershire sauce, mustard, bay leaves, water, sugar, salt, and tabasco.

Pour over chicken wings. Bake in a 9×13 baking dish at 350 degrees for 60 to 75 minutes, basting frequently until done.

In a large skillet, melt the butter and add the 6 tablespoons of cocktail sauce.

Remove the baking dish from the oven, discard the bay leaves, and add the wings to the skillet. Toss to coat until they are well glazed. Serves 5.



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