Chicken Cobb Burger

Ingredients
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce


Directions
For the burgers:
Heat the grill to medium.


Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.


Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.


Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.


For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.


Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette


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Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce

Ingredients
46 chicken wings
Vegetable oil
Salt and freshly ground pepper
Chipotle Hot Sauce, recipe follows
Blue Cheese-Yogurt Dip, recipe follows


Directions
Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.


Chipotle Hot Sauce:


1 1/2 cups red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt and freshly ground pepper
1 stick unsalted butter, cut into pieces
2 tablespoons ancho chile powder
Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.


Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,


Blue Cheese-Yogurt Dip:


1 pint thick Greek yogurt
3/4 cup crumbled domestic blue cheese
2 tablespoons finely chopped red onion
3 tablespoons finely sliced scallions
Salt and freshly ground pepper
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.


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Chicken Wings

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Ingredients
1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish


Directions
Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.


Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.


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Blue Cheese- جبنه معفنه, روكفور

Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce

Ingredients

For the wings:

• 1 cup hot sauce
• 1/2 cup honey
• 6 tablespoons unsalted butter
• 1 tablespoon red wine vinegar
• Salt
• Freshly ground black pepper
• 24 chicken wings, tips removed

For the blue cheese-celery dipping sauce:

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 teaspoon Worcestershire sauce
• 1/4 cup finely diced celery
• 1/2 cup crumbled blue cheese (recommended: Cabrales)
• 2 tablespoons finely chopped fresh chives
• Salt
• Freshly ground black pepper

Directions

For the wings:

Heat grill to medium-high.

Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.

Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill.Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.

For the blue cheese-celery dipping sauce:

Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

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Chicken Wings

Hot Potato Chips with Blue Cheese Sauce

Ingredients

Blue Cheese Sauce:

• 2 1/4 cups whole milk
• 2 tablespoons unsalted butter
• 1 small Spanish onion, finely chopped
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• Pinch cayenne pepper
• 1/2 pound crumbled blue cheese
• Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips

Directions

Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.

Homemade Potato Chips:

• 6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
• 2 quarts peanut oil
• Salt

Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.

Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

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Homemade Potato Chips

Hot Wings with Blue Cheese-Yogurt Sauce

INGREDIENTS

For the Blue Cheese Sauce:

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese
• 2 tablespoons finely grated red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• Salt and freshly ground black pepper

For the Hot Wings:

• Peanut oil
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 teaspoons ancho chili powder, plus 2 tablespoons
• 1 teaspoon garlic powder
• 2 pounds chicken wings split at the joint, wing tips removed and discarded
• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chile in adobo
• 1 tablespoon New Mexico chili powder
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 to 2 tablespoons honey
• 1 stick unsalted butter, quartered
• Finely chopped fresh cilantro leaves, for garnish
• Jicama sticks (instead of celery)

DIRECTIONS

For the Blue Cheese Sauce:

Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:

Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

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