Iron Chef Cooking Recipes
Dutch Oven Chicken Wings – James Stonecypher
2 large pkgs. frozen chicken wings (3 lbs.)
1 (12-oz.) bottle Heinz 57 sauce
2 Tbsp butter
2 tsp dry mustard
1 (5-oz.) bottle soy sauce
2 Tbsp Worcestershire sauce
3 bottles Louisiana hot sauce (2 oz. ea)
3/4 cup brown sugar
Prepare the Dutch oven with cooking oil as usual, prior to adding wings.
Mix all the ingredients together.
Start with two ounces of hot sauce in the mix. 6 ounces makes the recipe very, very spicy.
Place wings in Dutch oven and pour the ingredient mix over them, mixing so that every wing is coated liberally.
Use enough coals to maintain 350 degrees - 14 on the top
and 20 on the bottom if using Match Light briquettes - throughout the
cooking time.
Cover and simmer for 2 hours
Check progress at regular intervals until the ingredients have baked onto the wings.
Test taste the wings for spiciness and sprinkle more hot sauce lightly over the wings to increase "heat" if necessary.
Serve hot, but watch out for the spices!
Makes about 60 wings.
Banana Ice Cream (Ben & Jerry's recipe) – John Pate & Will Collins
Sweet Cream Base
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 overripe bananas
1 fresh banana
Fresh mint leaves
Juice of one lemon
Prepare sweet cream base.
Mash the bananas and lemon juice together in a bowl, then whisk until smooth.
Transfer to a 1 quart ice cream maker and freeze following the manufacturer's instructions.
Serve with 2-3 fresh banana sliced thinly on top and 1-2 fresh mint leaves as garnish.
POTATO LATKES – Daniel Ripperton and Mark Mullen
2c grated potato
1/4 c finely minced onion
4 eggs
2/3 c flour
1/2 c milk
1 t salt
1 t baking powder
1/4 t ground black pepper
Canola oil, for frying
1 small jar applesauce
1 tbsp cinnamon
Canola Oil for frying on a griddle
Heat frying pan or griddle to medium hot. Add oil. Combine
all ingredients in a bowl, then drop batter 1/4 c batter at a
time into frying pan or griddle.
Fry until brown on one side, then flip to the other side. Fry until brown. Drain on paper towels.
Re-season griddle with olive oil as necessary
Warm a small amount of applesauce just before serving
Serve latkes warm with warm applesauce on top sprinkled lightly with cinnamon
SNOW PEAS and PINEAPPLE – James Vanderburg & Nathan Harry
1 (15 1/4 ounce) can unsweetened pineapple tidbits
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1 tablespoon soy sauce
1 ½ cups fresh snow pea pods, stems trimmed
Drain pineapple, reserving 1 1/2 cup juice; set pineapple aside.
Combine juice, sugar, cornstarch and soy sauce in a large skillet.
Cook over medium heat, stirring constantly until thickened and bubbly.
Add snow peas and pineapple; bring to a boil. Boil 1-2 minutes stirring constantly.
Serve immediately. Yield 4-6 servings.
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