NCT Cooks Challenge 22 Sept 27 - Oct 4 FOWL!

[VeraBlue]

1. Pasta (unstuffed, filled or otherwise layered)
2. Chicken
3. Duck
4. Fowl (yeah, you can also do one for the previous three)
5. Something from the ocean/pond/lake/stream/river/puddle
6. Ground Cow
7. Smoked Pig
8 Cream
9. Your favourite spice
10 Your favourite herb
11 Stew
12. Middle Eastern
13. Chinese
14. Seasonal vegetable of your choice (must be 'in' season)
15. Dessert


#4 - Fowl! Anything with feathers - duck, goose, chicken, hen, capon, ostrich, emu...you get the picture...

[Keltin]

I call these Wing Tip Dippers.

Every time I make these, I swear I won’t do it again. Very labor intensive. If I served these in a cafe of my own, I'd have to charge $15 to $20 a plate! :yum:

Here’s one time I did these a while back, but it appears the online site I stored the original pics at has lost most of my pics. Bummer.

http://www.netcookingtalk.com/forums/showthread.php?t=1564 (http://www.netcookingtalk.com/forums/showthread.php?t=1564)

What you do is, bone the twin bone section of a wing leaving a boneless hunk of meat attached to the wing tip which acts as a handle for eating it.

Here is what I originally said.

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WARNING: Labor Intensive! (but cool)

Here’s a little appetizer I like to whip up on special occasions. It is rather labor intensive and takes quite a bit of work, so I’d suggest saving it for very special people or occasions!

The idea here is to take a wing and cut the drumstick off. The drumstick gets cooked by itself as usual (or you could make Lollipops out of them).

The remaining Tip and Middle piece get the special treatment. What you do is remove the bones from the middle piece, then fry it, then coat in sauce and bake for 5 minutes to set the sauce.

What you get is a platter of wings. In the middle are the drumsticks, and on the outside are the boneless Wing Tip Dippers. The middle bit of the dipper is now boneless and can be eaten in one bite (fast end to so much work) while you use the wing tip as a “handle” to hold it. And of course, you can gnaw on the handle” if you like.
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For the little bone you can push the meat down using your thumb and forefinger. The bigger bone you have to use a knife to shave the meat away as you peel it down the bone.

Next, fry the wings for 8-9 minutes. Drain and dry them, cover in sauce, and bake for 6-7 minutes to set the sauce.

We used Bullseye’s Carolina Style Sauce to finish these, and that sauce is AWESOME! Perfect for wings and other chicken!

Great little appy, but a real PITA to prep. I guess these are my once a year items! :lol:


http://i571.photobucket.com/albums/ss154/keltin/step1-71.jpg

http://i571.photobucket.com/albums/ss154/keltin/step2-65.jpg

http://i571.photobucket.com/albums/ss154/keltin/step3-58.jpg

http://i571.photobucket.com/albums/ss154/keltin/step4-44.jpg

http://i571.photobucket.com/albums/ss154/keltin/step5-35.jpg

http://i571.photobucket.com/albums/ss154/keltin/step6-26.jpg

http://i571.photobucket.com/albums/ss154/keltin/step7-20.jpg

http://i571.photobucket.com/albums/ss154/keltin/step8-15.jpg

[Cooksie]

Chicken and Sausage Gumbo - Roux, chicken stock, celery, white onion, green onion, chicken thighs, sausage, Tony Chachere's, Gumbo File', hot sauce on the side:


http://i883.photobucket.com/albums/ac34/Red150/ChickenandSausageGumbo.jpg?t=1285869212

[Kimchee]

Crispy Chicken Curry!

[Sass Muffin]

Good Lord I'm getting hungry! lol

[Phiddlechik]

Whole grain/white pizza crust, a bit of pesto, alfredo sauce, chicken tenders (baked with Italian seasoning, diced), Italian cheese blend, mozzarella...

[Keltin]

Holy COW.....I mean Chicken! You guys are on a roll! Everything looks wonderful, and I'll take two of each please! Awesome job everybody!! :clap:

[Sass Muffin]

Amazing Phiddle! yum!

[VeraBlue]

Sorry I haven't looked in here recently!! What beautiful entries!! I am always so impressed with everyone's desire and willingness to participate. Great Great Great job!!

xooxxoo

[QSis]

WOW!!! Spectacular!!!

Nice job, everone!

Lee

[MexicoKaren]

Isn't chicken an amazing food? Look at the wonderful variety: Keltin's mouth-watering wings, Cooksie's beautiful gumbo, Kimchee's gorgeous curry and Phiddlechik's pizza that looks so good I wish I could reach through the monitor and grab me some. I was thinking of making butter chicken tonight, but our guests couldn't come tonight as it turned out, and we rescheduled for tomorrow. I had some chicken ready to cook and it was just too hot for a full court press, so I made chicken tostadas, with some fresh fruit. Tomorrow, I think I'll just make a chicken sesame salad with the rest of it.

[SilverSage]

I made chicken picatta. I know the mushrooms aren't traditional, but we like them, so...................... I bread the chicken in 50/50 flour and panko before sauteing it. Gives it a real nice crust. Deglaze the pan with white wine, fresh lemon and chicken stock. Toss in some sauteed mushrooms & capers.

[lilbopeep]

WOW! Fantastic beautiful meals!! Mine is boring compared to all these awesome entries. Here is my simple family food contribution.

Chicken cutlets dredged in highly seasoned flour & fried in peanut oil with lemon pan gravy, steamed asparagus topped with butter and freshly grated Romano and Parmesan cheeses, mac and cheese topped with bread crumbs and salad.

http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/100110_chicken_asparagus.jpg

[MexicoKaren]

Nothing boring about that plate, Peeps. I would finish off every single bite. It looks delicious.

[lilbopeep]

Nothing boring about that plate, Peeps. I would finish off every single bite. It looks delicious.
Thank you Karen. I love chicken and lemon gravy!! LOL