Thibeault's Table: Simple Dinners

Monday, October 19, 2009

Simple Dinners

Serve with a quick sauce made from Franks Hot sauce and butter.

Most weeks I work Thursday to Sunday so some weeks dinners are quick and easy. Friday night we had a feast of wings. Spicy oven baked wings with a hot dipping sauce.

I love wings and have two favourite ways of preparing them. One is to toss the wings with lots of garlic, lemon zest, black pepper and sea salt and leave in the fridge all day or overnight. The wings absorb all that wonderful garlicky lemon flavour and then are baked in a hot oven, turning a couple of times until they are tender and crisp. I don't bother with a dipping sauce when I make them that way. And, if I have time I'll make homemade potato chips to serve with them.

The second way is to rub them with fresh garlic, sprinkle with cayenne, salt and pepper, drizzle with olive oil and bake, again turning a couple of times. This is the way I did them on Friday night. These can be served right out of the oven or even better, place them on a hot grill for just a minute or two to char them a little. Sooooooooo Gooooooood!!

Sunday night's dinner was also simple. Bangers and Mash. I pulled some leftover turkey gravy out of the freezer and served it over mashed potatoes along side the sausage. Veggies were rutabaga and steamed and buttered broccoli.

6 comments:

Lori EOct 19, 2009 10:22 AM
Two very different but equally scrumptious looking meals. I like my wings cooked to death because I want the skin mostly gone. I never eat them in a restaurant as the skin is too slimy. These look like they are cooked enough for me.
The bangers and mash are pure comfort food and the sage leaves hint at the flavors from the turkey gravy perhaps?
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Thibeault's TableOct 19, 2009 11:22 AM
Lori, I like my wings very crisp too. But there is a fine line between having the skin crisp and the meat still tender and moist. I think turning them a few times during baking helps. You might also like the trick of finishing them off on a very hot grill for just a minute on each side. And yes, I always season my turkey and chicken gravy with fresh sage leaves.
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TylerOct 19, 2009 04:04 PM
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TylerOct 19, 2009 04:06 PM
Just saw these on TasteSpotting, they look delicious and your dipping sauce is the same as my mother's. She uses Hooter's breading on her wings, deep fries them, then actually coats them in sauce. Your recipes a bit healthier, I will have to try them next time I pick up some wings.
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Katy ~Oct 21, 2009 04:24 AM
Simple? Perfection!
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BeckyDec 7, 2009 08:03 PM
I've just discovered these wonderful food blogs... Your foods look so good! I would never have thought to have sausages with mashed potatoes and gravy! It's just not something we do around here, but why not?!? Yum. Now. Off to check out those lovely oatmeal cookies you've got posted, too!
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