The Sexy Forever Recipe Bible (39 page)

2 pounds chicken wing drummettes

1⁄3 cup olive oil

Juice from 3 lemons

10 garlic cloves, pressed

10 sprigs fresh thyme leaves

1 bunch flat-leaf parsley, chopped

1 tablespoon dried rosemary leaves

½ teaspoon or more cayenne

1 teaspoon paprika

Sea salt and freshly ground black pepper

Combine all the ingredients in a glass or other nonreactive bowl. Let marinate for 1 hour or more.

Heat a grill until very hot. Place the drummettes on the grill and cook for about 10 minutes, turning constantly. 

MAKES ABOUT 30 DRUMMETTES

buffalo wings with blue cheese dip

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

36 chicken wing drummettes

2 tablespoons sea salt

2 tablespoons paprika

1 tablespoon cayenne

3 cups coconut or grapeseed oil

1⁄3 cup hot pepper sauce, such as Cholula

2 tablespoons (¼ stick) unsalted butter

1½ cups
Blue Cheese Dip

1 head celery, trimmed and cut into 5-inch sticks

1 medium zucchini, cut into 5-inch sticks

1 bunch broccoli, florets lightly steamed

Place the drummettes in a bowl and toss with the salt, paprika, and cayenne.

Place the oil in a large skillet; it should measure about 2 inches in the bottom of the pan. Heat over medium heat until the oil reaches approximately 375°F.

Fry about 8 wings at a time in the hot oil until crisp, about 10 minutes. (If you have a deep fryer, you can fry more wings at the same time.) Remove from oil and drain on paper towels.

Heat the hot sauce and butter over medium-low heat until well combined.

Serve the wings with the hot sauce and blue cheese dip on the side, accompanied by the celery and zucchini sticks and broccoli florets.

MAKES 36 DRUMMETTES

NOTE
 Traditional buffalo wings are completely coated in the hot sauce, but to keep the wings crisp, serve them with the hot sauce on the side. Guests can control the amount of hot sauce on each bite. (Plus, your fingers don’t get so messy.)

curry chicken skewers

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

3 tablespoons red curry paste

½ cup coconut milk

Juice from 1 lime

1 tablespoon olive oil

Sea salt and freshly ground black pepper

Two 6-ounce skinless and boneless chicken breasts, cut lengthwise into 4 pieces

1 recipe
Roasted Eggplant Relish

In a medium bowl, mix the curry paste, coconut milk, lime juice, and olive oil. Season with salt and pepper. Add the chicken and coat well. Cover and refrigerate for at least 1 hour or overnight.

Heat the grill.

Remove the chicken from the marinade and skewer with either presoaked wooden skewers or metal skewers. On the hot grill, cook until done, about 3 minutes on each side. Serve immediately with the eggplant relish.

SERVES 2

roasted eggplant relish

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 Japanese eggplants, cut in half lengthwise

1 tablespoon extra virgin olive oil, plus more for drizzling

Sea salt and freshly ground black pepper

½ teaspoon ground cumin

1 teaspoon chopped fresh mint

Juice from ¼ lemon

Preheat the oven to 350°F.

Place the eggplants on a baking sheet and sprinkle with the olive oil, salt, and pepper. Bake until soft and cooked through, about 30 minutes. Remove from the oven and allow to cool. Dice the eggplants into 1-inch pieces. Mix in a bowl with the cumin, a drizzle of olive oil, the mint, and lemon juice. Serve immediately.

MAKES 1 CUP

mini burgers with gorgonzola and caramelized onions

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2