Pizzeria Lolas Roasted Cauliflower With Calabrian Chile Recipes

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ROASTED CHICKEN WINGS MARINATED IN CALABRIAN CHILE SAUCE



Roasted Chicken Wings Marinated in Calabrian Chile Sauce image

Provided by Food Network

Time 17h10m

Yield 6 servings

Number Of Ingredients 34

6 pounds fresh chicken wings, split into drumettes and flats
Chicken Brine, recipe follows
Dough's Calabrian Chile Diavola Sauce, recipe follows, or your favorite hot wing sauce
3 tablespoons olive oil, for brushing the roasting pan
1/3 cup Calabrian chiles in oil, drained and chopped
3 tablespoons minced fresh garlic
3 tablespoons chopped fresh rosemary
6 stalks crisp celery, tops and bottoms removed, split down the middle and cut across into 4-inch sticks
16 ounces Dough's Doughgonzola Dipping Sauce, recipe follows, or Gorgonzola dressing
1/2 gallon hot water
1/2 cup kosher salt
1/4 cup garlic cloves, smashed
1/4 cup honey
1/4 tablespoon whole black peppercorns
1/4 ounce fresh Italian parsley sprigs
1/4 ounce fresh rosemary on the stem
1/4 ounce fresh thyme on the stem
6 bay leaves
Zest and juice of 1 large lemon
1 tablespoon olive oil
20 ounces Calabrian chiles, chopped
3 tablespoons minced garlic
1 1/2 cups chopped onions
2 cups white vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup Gorgonzola dolce, warmed to room temperature (if you cannot find Gorgonzola dolce, use the best Gorgonzola you can get at your market)
2 cloves garlic, minced
1/2 cups crumbled Gorgonzola
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Add the wings to a 4-quart plastic food storage container. Cover the wings with the Chicken Brine. Place a plate on top of the wings to keep them submerged, and allow the wings to brine for 4 hours in the refrigerator.
  • Strain the brine from the wings and discard the brine. Place the wings back in the empty food storage container and cover with 32 ounces of the Calabrian Chile Diavola Sauce. Mix the wings to coat in the wing sauce and marinate for at least 8 hours and up to 24 hours in the refrigerator.
  • Preheat oven to 425 degrees F with one oven rack set in the middle level for roasting the wings and another rack set to the upper level of the oven for broiling. Cover a large sheet pan with foil and brush with the olive oil to prevent the wings from sticking. Arrange the marinated chicken wings evenly on the sheet pan; be sure not to stack them. Roast the chicken wings for 15 minutes, then flip the wings over and place them back in the oven. Continue roasting the wings until the internal temperature has reached 160 degrees F when probed with a meat thermometer (avoiding bone), an additional 10 to 15 minutes.
  • Remove the sheet pan from the oven and rest it on top of the range. Set the oven to broil on the highest setting. Meanwhile, add all the roasted wings to a large mixing bowl. Add the Calabrian chiles, garlic and 2 tablespoons chopped fresh rosemary to the wings. Toss a couple of times to coat the wings, then place them back on the sheet pan evenly. Broil the wings to create a little char on them, turning after 5 to 7 minutes to hit the other side.
  • Arrange them on a large platter and scrape any remaining rosemary, garlic and chiles left on the pan over the wings. Arrange the celery sticks on the platter around the wings and have 6 saucers of the Doughgonzola dipping sauce and 6 saucers of the remaining Dough's Calabrian Chile Diavola Sauce ready for your guests. Sprinkle the remaining rosemary over the platter and the dipping sauces for a nice color burst of flavor.
  • Make it look nice, you worked so hard! Good job.
  • Combine the hot water, salt, garlic, honey, peppercorns, parsley, rosemary, thyme, bay leaves and lemon zest and juice in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and chill until cold.
  • Add the olive oil to a medium saucepan set over medium-high heat. When the oil begins to appear wavy in the pan, add 15 ounces Calabrian chiles, the minced garlic and chopped onions. Saute until the onions become translucent, 5 to 7 minutes. Add 4 cups water and bring to a boil on high heat; reduce to a simmer and cook until the liquid has reduced by a quarter and the flavors have developed, about 20 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature.
  • Puree the mixture in a blender or food processor until smooth, scraping down the sides to capture any ingredients that stick. Continue blending the sauce and slowly add the vinegar until the mixture comes together as a sauce. Taste the sauce and adjust the seasoning with salt and pepper. Add the reserved 5 ounces chopped Calabrian chiles for garnish. Place in a storage container and store in refrigerator.
  • Process the buttermilk, sour cream, mayonnaise, Gorgonzola dolce and garlic in a food processor until smooth. Transfer to a large bowl and add the crumbled Gorgonzola. Blend with a spatula until combined. Season with salt and pepper. Store the dipping sauce in the refrigerator.

CALABRIAN CHILE PASTA



Calabrian Chile Pasta image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

  • In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
  • Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

ROASTED CAULIFLOWER WITH CAPERS AND CHILE



Roasted Cauliflower with Capers and Chile image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons capers
1 Fresno chile, sliced
1/4 cup white wine
2 tablespoons cold butter

Steps:

  • 1. Preheat the oven to 400 degrees F. Core the cauliflower and cut into florets. Toss the florets, 3 tablespoons olive oil, salt, and pepper on a baking sheet. Roast until tender, about 30 minutes.
  • 2. Cook the capers and chile in the remaining 2 tablespoons olive oil in a hot skillet for 1 minute. Add the wine and cook until reduced by half, about 1 minute. Stir in the butter and season with salt and pepper. Add the cauliflower and toss to coat.
  • Per serving: Calories 249; Total Fat 24 grams; Saturated Fat: 6 grams; Protein: 3 grams; Total Carbohydrates: 8 grams; Sugar: 3 grams; Fiber: 3 grams; Cholesterol 15 milligrams; Sodium 293 milligrams

Nutrition Facts : Calories 249 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 293 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

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