Grilled Chicken Wings – Just Wing it Baby!

8 Mar


Grilled Chicken Wings: A Classic Sports App!

What’s more American than apple pie? How about apple pie chicken wings?!!?!? Or, perhaps maybe chicken wings on the grill minus the apple pie? This past Super Bowl I was looking for something to enjoy during the game that was a little more red, white, and blue then some of the previous appetizers I normally create. Don’t get me wrong, I’ll enjoy bruschetta, crostini, empanada, or croquette under any circumstance or sporting event but I was feeling all-American for this occasion. What I decided on was some good old Chicken Wings on the grill but with a little twist that turned out to be a real crowd pleaser (and by crowd I mean myself and my wife). Nothing wrong with a few wings, a cold beer, and a Super Bowl game that was interesting for about one quarter of play. Ok, two out of three isn’t bad.
Grilled Chicken Wings with crushed red peppers, fresh squeezed lemon, garlic powder, salt, pepper, and a pinch of thyme from Paggi Pazzo

To prepare the grilled chicken wings, get a large bowl and dress lightly with olive oil, salt and pepper and then mix. In a different smaller bowl, add olive oil, garlic powder, crushed red peppers, fresh squeezed lemon, and a sprinkle of thyme and stir/mix (you can use real garlic if you wish rather than garlic powder but make sure it is minced). Get your grill started with lump hardwood charcoal and some apple wood chunks in a cylinder and once turned grey, dump into grill pit. Then oil the grates and add the chicken wings, over the high heat zone, turning once the wings begin to darken on the outside. After 3-4 minutes on each side, move to a medium heat zone. Once the wings are almost ready, lightly dress them with the olive oil, garlic powder, lemon, crushed red peppers, and thyme using a brush. Place again over high heat quickly on both sides and then move to a bowl adding the remaining mix to the wings and mixing well. Now it’s time to get all American up in here!!!

For a sauce or dip I used ranch and blue cheese but I imagine honey mustard would go nicely as well. Crack open an ice cold beer or enjoy a margarita (I know it’s not American but they, they’re our neighbors) and enjoy Paggi Pazzo’s grilled chicken wings, oh say can you see!!!!

Grilled Chicken Wings Recipe

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings

Ingredients

  • 1 lbs. chicken wings
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red peppers
  • pinch thyme
  • 1 lemon

Cooking Directions

  1. Wash and clean chicken wings, then place in large bowl with 2 tablespoons of olive oil, salt, pepper and mix
  2. In a separate smaller bowl, add remaining olive oil, garlic powder, crushed red peppers, thyme, squeezed fresh lemon, and mix
  3. Prepare grill by adding 1/2 chimney starter filled with wood lump charcoal and apple wood chunks, ignite and when coals turn grey add to grill pit
  4. Oil grates and then place chicken wings on grill, turning after 3-4 minutes per side over high heat. Then move to medium heat zone
  5. Lightly brush chicken wings with mix then place over high heat for another 1-2 minutes per side and then place in bowl
  6. Add remaining mix to bowl and use thongs to distribute evenly to all wings, then serve with ranch or blue cheese dressing


All American Grilled Chicken Wings Recipe

3.5 out of 5
stars based on 3 ratings and 0 reviews.

Click here for full Grilled Lemon & Garlic Chicken Wings recipe, and other Paggi Pazzo recipes.

More Fresh Pasta – Pow! Pancetta Pasta Party

26 Jan


Fresh Pasta with Pancetta & Mushrooms; You Down with OPP (Other People’s Pasta)?

Since my wife bought me a new pasta machine for Christmas I have been on a pasta making rampage!!! Pamplona bulls couldn’t slow me down as of late (or maybe they could) with new recipes for fresh ravioli, tagliatelle, linguine, etc… With some extra dough left over from making sausage, mushroom and fresh mozzarella stuffed ravioli, I decided to make some fresh tagliatelle and surprise my family with a tasty dinner of homemade pasta with pancetta and portobello mushrooms in a white wine sauce. It’s such a delightful dish that your family will enjoy it and may come up with some snappy new flattering nicknames for you to show their appreciation! Homemade fresh tagliatelle pasta with pancetta, portbello mushrooms, onions, white wine sauce recipe from Paggi Pazzo

To make the fresh pasta, crack your eggs in a flour like volcano (or add to a bowl) and gently mix the eggs into the flour until the dough becomes elastic, then begin to kneed, push, pull, wrestle and bull-fight that dough until it’s good and ready. Set aside the dough under a bowl or wrapped in plastic wrap and place in the fridge for 30 minutes before cutting into a few small pieces to be fed through the pasta machine. Starting at the highest level, work your way down, folding over and thinning out the pasta. Once it’s nice and thin, feed the fresh dough again at the lowest level setting in your pasta machine and then select setting for tagliatelle shape. Place the pasta on a cutting board or long surface lightly flowered and after 15 minutes, place in a freezer bag and let sit overnight for best results. Now I have to tell you, before this pasta machine I used to make fresh pasta pretty much by hand and with a dough roller so I would have little patience and enthusiasm by the time I finished (hours later), so don’t be this guy – and that guy would be me!

For the sauce, finely chop the onions and heat in a pan with olive oil at low heat, allowing the onions to caramelize. In a smaller pan, add chopped pancetta into thick chunks as if making bucatini all’amatriciana with a teaspoon of olive oil at medium heat. After the pancetta begins to brown, remove and drain the fat before adding to the pan of onions. Soon after, add the Portobello mushrooms (cut into chunks or slices) with salt and pepper at low heat and after 5 minutes add white wine, increasing heat with pan covered for 15 minutes. While this is taking place, have a pot of water boiling for the fresh pasta (that will cook quickly so be sure to keep an eye on it) so once the pasta has been added and is ready, strain and add to the pan of sauce. Mix with a generous handful of Pecorino Romano and then celebrate because you’re ready to serve! There you have it, Paggi Pazzo’s fresh pasta recipe with pancetta and mushrooms, send out the newsflash to your friends and family that the pasta party is ready to begin!

Fresh Pasta with Pancetta and Portobello Mushrooms

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings

Ingredients

  • 1/3 lb. pancetta
  • 1 3/4 cups Antico Molino Caputo flour tipo 00
  • 1 3/4 cups Moretti Semolina Flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/4 cup Italian white wine (Orvieto or Pinot Grigio)
  • 1/2 cup Portobello mushrooms
  • 1 small onion
  • 1/3 cup Pecorino Romano

Cooking Directions

  1. To make pasta dough, place flour on cutting board, counter, or large bowl and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 2 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes or put in plastic wrap and put in fridge
  4. To make tagliatelle, take pasta dough and flour on both sides, then use hands to flatten. Add dough to machine at highest level continue to put pasta back in machine until pasta thins, flouring lightly on both sides
  5. Add dough through pasta tagliatelle setting and then place on cutting board to rest, lightly covered with flour (for best results, freeze pasta over night).
  6. To prepare sauce, chop onion into pan with 4 tablespoons of olive oil, let caramelize for 10 minutes
  7. In a separate pan chop pancetta into chunks and add teaspoon of olive oil, removing and draining once browned
  8. Add pancetta to pan with onions, then adding sliced or chopped Portobello mushrooms, cooking for 5 minutes before adding white wine at medium heat for 15 minutes
  9. Bring pot of water to boil, then add fresh pasta which should cook quickly at 3-4 minutes
  10. Add pasta to sauce with a healthy handful of grated Pecorino Romano, then toss and stir. Ready to serve


Tagliatelle Pasta with Pancetta and Musrhoom Recipe

5 out of 5
stars based on 2 ratings and 0 reviews.

Click here for full Homemade Tagliatelle & Pancetta, Mushroom and Onion White Wine Sauce Recipe and other Paggi Pazzo recipes.

Fresh Tagliatelle with Lobster & Talledega Nights – The Definition of Romance

24 Dec


Fresh Tagliatelle & Lobster – How Ricky Bobby Would’ve Wanted It

The holiday is upon us and along with that comes the wrapping of presents, congested traffic, road rage, whiny children screaming of the things they want for Christmas… and of course, fresh pasta and romance (you’re not feeling this?). With a few days off I took advantage of my wife’s new gift to me, an early Christmas present – a new La Marcato Pasta machine! Having a top of the line pasta machine was just what the doctor ordered and I put it to good use, so I’m sharing my homemade fresh tagliatelle lobster pasta recipe that will make you want to shake and bake! Preparing homemade fresh tagliatelle pasta from Paggi Pazzo

We start our tagliatelle recipe by making the dough and creating a flour like volcano with eggs nestled in the middle. I would strongly suggest using Antico Molino Caputo tipo 00 and Moretti Semolina flour which are much finer then all-purpose and will taste sooooo much better but if you must, use what you got (although, nothing says romance like Italian flour, right??? Still not feeling this, are you?). Slowly beat the eggs while piercing the flour and continue until the pasta dough starts to firm. Once it begins to solidify, kneed the dough for at least 10 minutes and then put under a bowl to rest for another 30. For the lobster sauce, add San Marzano crushed tomatoes to a pan with sauteed garlic and shallots simmering in olive oil. Then finely chop fresh Italian parsley, add to the sauce and after 20 minutes at low heat, add chopped fresh lobster (you can have it steamed at the market unless you prefer to cook it yourself – and you’re just that cool and into excellence).

Once the fresh pasta has settled for 30 minutes, cut the dough into a few small pieces and feed them into the pasta machine. Start at the highest level working your way down, folding over and thinning out the tagliatelle. Once it’s nice and thin, feed the fresh dough again at the lowest level setting in your pasta machine to produce the tagliatelle shape (you can do spaghetti or fettuccine or whatever you like – it’s a free country and in the Geneva convention!) Place the pasta on a cutting board or long surface lightly flowered and after 15 minutes, place in a freezer bag and let sit overnight for best results.

We are almost ready to sit down for our fresh tagliatelle lobster pasta, and if you want to set the mood by saying grace like the Ricky Bobby family, try this rendition as some might say it’s romantic? Or twisted… I guess it’s really up to interpretation. Ok, back to the recipe… boil water and add the fresh tagliatelle pasta but remember it will cook pretty quickly after just a few minutes since the pasta is fresh and we want to keep the tagliatelle al dente. Drain the pasta when ready and add it to the lobster sauce and now your are ready for La Fiesta! I enjoy a hardy red with my red sauce pastas so if you have a Barbaresco, Brunello, or Barolo, really any of the B’s will do – I don’t imagine anyone is going to decline. So there you have it, Paggi Pazzo’s fresh tagliatelle lobster pasta recipe, romance you’re holidays and try not to flip off anyone in the mall parking garage – Buon Appetito!

Homemade fresh tagliatelle in a red lobster sauce recipe from Paggi Pazzo

Fresh Tagliatelle and Lobster Sauce Pasta

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings

Ingredients

  • 1 (1 1/2 – 2 lbs.) lobster
  • 1 3/4 cups Antico Molino Caputo flour tipo 00
  • 1 3/4 cups Moretti Semolina Flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 16 ounces diced tomatoes (San Marzano)
  • 1/2 cup fresh parsley
  • 1 shallot
  • 2 garlic cloves

Cooking Directions

  1. To make pasta dough, place flour on cutting board, counter, or large bowl and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 2 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes or put in plastic wrap and put in fridge
  4. To prepare sauce, chop garlic and shallot into pan with 4 tablespoons of olive oil and salt and pepper, let simmer for 3-5 minutes and then add finely chopped fresh parsley and saute for another 10-15 minutes
  5. Add San Marzano crushed tomatoes and slowly cook for 30 minutes at low heat before adding chopped lobster meat
  6. To make tagliatelle, take pasta dough and flour on both sides, then use hands to flatten. Add dough to machine at highest level continue to put pasta back in machine until pasta thins, flouring lightly on both sides
  7. Add dough through pasta tagliatelle setting and then place on cutting board to rest, lightly covered with flour (for best results, freeze pasta over night). For immediate cooking, boil water and then add pasta for 2-3 minutes
  8. Add pasta to sauce, stir then ready to serve


Tagliatelle Pasta and Lobster Recipe

5 out of 5
stars based on 2 ratings and 0 reviews.

Click here for full Homemade Tagliatelle & Lobster Sauce Recipe and other Paggi Pazzo recipes.

Spanish Style Grilled Pizza with Manchego & Chorizo – El Classico!

2 Sep


Spanish Style Pizza on the Grill with Classic ingredients from España!

From Picasso to Dali to Xavi and Iniesta, Spain has had it’s share of world famous creators and inspirators (what’s that? Xavi and Iniesta can’t hold a candle to Picasso and Dali? How many European and World cups did they win? Thought so!). However, when it comes to pizza most do not associate the Spaniards with this Italian classic but don’t underestimate the power of Spanish pizza as the Iberian nation’s traditional ingredients can make any entree or recipe a mouth-watering one. Today I’m sharing my Spanish style pizza with Manchego cheese, chorizo, and pimientos on the grill over pecan and oak charcoal wood, which may give you a new idea on how to prepare pizza with a Spanish twist (even if you don’t speak Spanish)!Spanish pizza recipe on the grill from Paggi Pazzo

To begin our Spanish style pizza, we need to prepare the dough and traditional Spanish pizza is much like Roman pizza, which means very thin. To make things easier I used my homemade dough recipe but purchased all Spanish products in chorizo, Manchego cheese, pimientos and added fresh Italian parsley since Spanish parsley is hard to find near where I live. If you can’t find Spanish chorizo it is better to use Portuguese Linguiça as it is more like it’s Iberian neighbors in texture and flavor than chorizo from Mexico or Central or South America. For the sauce I prepared a traditional marinara sauce but if you want to give it a little zest (like a Xavi-Iniesta golasso – you knew I was coming back to them, didn’t you?), add sweet Spanish paprika with fresh parsley, garlic and Spanish olive oil for several minutes before adding crushed tomatoes, cooked at low heat for 90 minutes-to-2 hours. Once we have our dough ready, lay out on the pizza stone and dress sauce, then add chopped fresh parsley before shredding Manchego cheese. Add chopped chorizo and pimientos (Spanish roasted red peppers) then a drizzle of Spanish olive oil and you’re ready to go!

Now get your wood charcoal fire going with hardwood lump charcoal and pecan and oak wood chunks. Once they’re grey, add to the grill pit and position your grates to hold the pizza stone evenly across the wood charcoal (you can manipulate the heat by opening your grill fans and changing the distance under the pizza stone from the fire). Close the grill and let the Spanish pizza cook for 20 minutes and once the crust becomes a golden brown on the bottom, it’s ready to be devoured! Let it cool for a few minutes and then you’re ready to serve. So there you have it, Spanish style pizza from Paggi Pazzo, Salud mi amigos!

Spanish pizza recipe from Paggi Pazzo

Spanish Style Pizza Recipe on the Grill

Prep time: 3 hours
Cook time: 25 min
Total time: 3 hours 25 mi
Yield: 8 slices

Ingredients

  • 14 ounces peeled tomatoes (San Marzano)
  • 3 ounces Manchego cheese (imported)
  • 4 cloves garlic
  • 4 tablespoons Spanish olive oil
  • 4 fresh parsley leaves
  • 2 1/2 cups Molino Caputo tipo 00 flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon yeast
  • 3/4 cup water
  • 1 Spanish chorizo
  • 2 tablespoons Spanish Sabor de Rioja pimientos (roasted red peppers)

Cooking Directions

  1. In order to make dough, heat water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
  2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
  3. Add 2 cups of Molino Caputo tipo 00 flour to bowl, pouring slowly as you stir, then a tablespoon of olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance
  4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
  5. In order to make the sauce, add 3 tablespoons of oil to pan at medium heat for 2 minutes.
  6. Add finely chopped garlic and fresh chopped parsley for 3-5 minutes
  7. Place peeled tomatoes in a bowl and chop whole parts into chunks, then add to pan with salt and pepper and cook at low heat for 3 hours
  8. After 3 hours, take dough and kneed for several minutes, covering with flour as necessary until all air bubbles are removed. Then take dough roller and roll, adding more flour when necessary, to a circular shape and creating a very thin crust similar to a Roman style pizza
  9. Dress pizza stone lightly with olive oil then place dough on top, curling edges slightly to create outside crust
  10. Add healthy amount of sauce on top of pizza dough and finely chopped fresh parsley
  11. Shred Manchego cheese across pizza (do not cover all sauce with Manchego, if you do, you’ve used too much cheese)
  12. Finely chop Spanish chorizo, and pimientos and also spread generously across pizza
  13. To start your grill, fill two chimney starters with lump hardwood charcoal and pecan and oak wood chunks, ignited underneath by olive oil dressed paper towel or newspaper. Once wood charcoal is ready dump into grill pit
  14. Create opening on grill by moving grates to sides and place pizza stone over wood charcoal directly, supported by outside grates
  15. Grill for 20 minutes, covering grill and opening seldomly to make sure pizza is cooking evenly (or to pop air bubbles). If pizza is cooking to fast or too slowly, adjust distance between charcoal fire and pizza stone
  16. After 20 minutes and crust is a golden brown, remove from grill
  17. Add whole fresh parsley leaves for garnish if you’d like and let rest for 5 minutes
  18. Ready to serve!


Spanish Pizza Recipe on the Grill

5 out of 5
stars based on 0 reviews and 2 ratings.

Click here for full Grilled Spanish Pizza Recipe and all other Paggi Pazzo recipes.

French Style Grilled Steak Roquefort – Viva La France!!!

4 Aug


Grilled Steak Roquefort over a Mesquite Wood Fire; More for Me Merci!

So it’s taken some time but I finally added a French recipe to my blog! Now for clarification, I’m a big fan of French cuisine so it’s a bit surprsing it’s taken me this long but good things come to those who wait… for French food (so I’ve heard). The French have provided many contributions to some of the world’s best cuisines but my rendition will probably not be one of them (if you can’t poke fun at yourself, who can you poke fun at?). Today I’m sharing my French style Grilled Steak Roquefort that stays on the healthier side but will delight you like a legendary Michel Platini down-hill slalom run to goal!
Grilled Steak Roquefort over a mesquite wood charcoal fire from Paggi Pazzo

Now for full disclosure, I’m not a big blue cheese fan but with the right measure of ingredients, the grilled steak Roquefort can be mighty tasty if done correctly. For the Roquefort sauce, I use French Roquefort blue cheese (but other blue cheese will do), 1/4 cup of 2% milk, parsley, pepper, and 1 1/2 tablespoons of butter or margarine. Add these to a deep aluminum tray and place on the back of the grill for indirect heat. For my wood fire, I use hardwood lump charcoal with mesquite wood chunks and when they have turned a nice grey, dump them into the grill pit. Oil the grates and then place your steak filets, seasoned only with pepper and a pinch of garlic powder, again over indirect heat. One of my favorite French restaurants, Tout va Bien in New York City (with a menu influenced by the owner’s home city of Rennes) season their steaks with the perfect amount of pepper and sometimes nothing else so I’ve come to appreciate the simplicity of some regional French steak/beef recipes. I like to grill my steaks slowly so I don’t put them over the high-heat zones but rather let them slow cook for about 8-10 minutes per side, what can I say – I have patience; c’est la vie mon ami! This allows the Roquefort to slowly melt but we don’t want it to melt so thin that it loses it’s thickness, once it appears to – remove from grill and let settle.

Let the steak filets rest for 2 minutes before putting on a plate and then dress them lavishly with the Roquefort dressing. Now you’re ready to shout “Viva La France!” and break some baguette with goat cheese while enjoying your Grilled Steak Roquefort (or perhaps that’s just me who does that?). This being a French dish and all, it’s mandatory (yes mandatory) to have a glass of red as the French are world renowned for possessing some of the best vineyards. My choice would be a Bordeaux, Cabernet or Medoc (my personal French favorite) but the choice is up to you (although I did say it was mandatory). It’s not a difficult recipe and will take you little time, in fact the only time consuming part of the recipe is who you’re going to invite and what will the side dishes be. If you have difficulty with that, give me a call, I’ll be more than happy to share your steak Roquefort!

Grilled French Style Steak Roquefort recipe from Paggi Pazzo

Grilled French Style Steak Roquefort Recipe

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings

Ingredients

  • 6 oz Steak Filets (2)
  • pinch garlic powder
  • 3 teaspoons black pepper
  • 3-4 ounces Roquefort blue cheese
  • 1/4 cup low falt milk
  • 1/4 cup Italian parsley

Cooking Directions

  1. Clean Steak filets and then place on a plate
  2. Season both sides of steak with 2 teaspoons of pepper and a pinch of garlic powder
  3. In deep aluminum foil tray, add Roquefort cheese, milk, tablespoon of pepper, and parsley
  4. Prepare charcoal grill: Add lump hard wood charcoal with mesquite wood chunks to chimney starter with paper towel brushed with olive oil.
  5. Light olive oiled paper towel under chimney starter to start fire.
  6. Once wood charcoal is a nice grey color, remove charcoals from chimney into grill pit
  7. Place grates back on grill and use long grill fork to oil up grates paper towel dressed in olive oil, back and forth.
  8. Add steak filets to grill indirectly away from high-heat zone and after 4-5 minutes give a quarter-inch turn for another 4-5 minutes before turning steaks over (and repeating). At same time, add aluminum foil of Roquefort sauce away from heat on grill to slowly mely
  9. Once Roquefort sauce is melted but not too thin and steaks are medium-to-medium rare, remove from grill and allow Steak filets 2-3 minutes to cool
  10. Place steaks on plate and serve with Roquefort dressing generously added on top
  11. Ready to serve!

Grilled French Style Steak Roquefort recipe

5 out of 5
stars based on 2 ratings and 0 reviews.

Click here for full Grilled Steak Roquefort Recipe and other Paggi Pazzo recipes.

%d bloggers like this: