Indian Hot Wings with Mint Dipping Sauce
1/4 cup (50 mL) coriander leaves, minced
2 tbsp (25 mL) curry paste
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) vegetable oil
1-1/2 tsp (7 mL) ground ginger
3/4 tsp (4 mL) turmeric
3/4 tsp (4 mL) ground coriander
1/4 tsp (1 mL) salt
2 lb (907 g) chicken wings, tips removed
Mint Dipping Sauce*
In large bowl, mix together fresh coriander, curry paste, lemon juice, oil, ginger, turmeric, ground coriander and salt.
Add chicken wings; toss to coat well. Cover and marinate in refrigerator for at least 2 hours or for up to 24 hours.
Arrange wings on rack on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 20 minutes; turn and bake until juices run clear when chicken is pierced, about 15 minutes.
Broil wings, turning once, until crisp and browned, 1 to 2 minutes per side. Serve with Mint Dipping Sauce.
* Mint Dipping Sauce
1/3 cup (75 mL) Balkan-style plain yogurt
1/4 cup (50 mL) minced fresh mint, (or 1 tbsp/15 ml dried)
2 tsp (10 mL) lemon juice
1 tsp (5 mL) minced seeded jalapeño peppers
1/4 tsp (1 mL) ground cumin
1/4 tsp( 1 mL) pepper
1 pinch granulated sugar
1 pinch saltPreparation:
In bowl, mix together yogurt, mint, lemon juice, jalapeño pepper, cumin, pepper, sugar and salt. Caprese Pizza with Bacon
Pizza on the grill? Yes, you’ll be hooked, once you try our Caprese Pizza with Bacon. With a homemade basil pesto, fresh mozzarella and bacon, it’s a late summer masterpiece (when tomatoes and basil are at their peak).Ingredients
6 slices bacon
4 oz (113 mL ) fresh mozzarella or bocconcini cheese
1 lb (454 g) white pizza dough
2 tsp (10 mL) extra-virgin olive oil
1/2 cup (125 mL) Basil Pesto for Pizza*
1 tomato, sliced into 1/4-inch(5mm)thick rounds
2 tbsp (25 mL) sliced fresh basil
Cut bacon slices in half. In skillet, cook bacon over medium heat until still slightly chewy, about 8 minutes. Transfer to paper towel–lined plate; set aside.
Drain and pat mozzarella dry; cut into 1/4-inch (5 mm) thick rounds. Arrange on separate paper towel–lined tray; pat dry.
On lightly floured surface, roll out dough to 16- x 12-inch (40 x 30 cm) rectangle; transfer to lightly floured pizza peel or inverted baking sheet.
Brush with oil. Place, oiled side down, directly on greased grill over medium heat. Grill, uncovered and watching carefully to avoid burning, until bubbles form on top and grill marked underneath, 3 to 6 minutes.
Slide pizza peel, 2 wide spatulas or inverted baking sheet under pizza. Flip pizza; close lid and cook just until set, about 1 minute. Transfer to lightly floured pizza peel or inverted baking sheet. Reduce heat to medium-low.
Spread with pesto; top with tomato, bacon and cheese.
Slide back onto grill. Close lid and grill until bubbly and underside is browned, 3 to 8 minutes. Sprinkle with basil.
* Basil Pesto for Pizza
1/4 cup (50 mL) pine nuts
2 cups (500 mL) packed fresh basil leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) extra-virgin olive oil
1/2 cup (125 mL) grated Parmesan cheese
1 garlic clove, minced
In small dry skillet, toast pine nuts over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.
Add basil, salt and pepper; finely chop together. With motor running, add oil in thin steady stream until pureed. Pulse in Parmesan cheese and garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)