Noel Barnhurst - Photographer

The big game is just around the corner, and instead of serving the same old boring wings with the same old boring potato salad, why not rev up your recipes with a twist from Michael Voltaggio.  Since winning Top Chef season 6, Michael has devolped recipes with Williams-Sonoma for the at home Chef, and why not suprise them with this Top Chef's  creative take on old time favorites.

Michael Voltaggio's

VADOUVAN CHICKEN WINGS & HEIRLOOM POTATO SALAD

(Wok tossed on a grill!)

Vadouvan Chicken Wings

Ingredients:
  1/2 cup honey
  3/4  oz. grated fresh ginger
  Zest of 6 limes
  1/3 cup fresh lime juice
  3 lb. chicken wings, tips removed
  2 Tbs. vegetable oil
  2 Tbs. kosher salt
  6 Tbs. vadouvan curry powder
  1/4 cup chopped fresh cilantro

Directions:
In a small saucepan over medium heat, warm the honey until syrupy, 2 to 3 minutes. Remove from the heat and stir in the ginger. Let cool for 10 minutes. Add the lime zest and lime juice and let stand for 5 minutes. Strain the glaze into a bowl. 

Rinse the chicken wings with cold water and pat dry with paper towels. Place in a large bowl, add the oil and stir to coat evenly. In a small bowl, stir together the salt and vadouvan curry powder. Sprinkle the spice mixture over the chicken wings and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours. 

When the chicken has 20 minutes left to marinate, prepare a medium-hot fire in a grill. Place a steel grill wide chef’s pan on the grill to preheat. 

Arrange the chicken wings in a single layer on the bottom of the pan. Cover the grill and cook, turning the wings over and rearranging them in the pan every 5 minutes to ensure they cook evenly, until they are well browned and cooked through, 20 to 25 minutes. When the wings are done, drizzle on the glaze in 3 additions, tossing the wings after each addition. Transfer the wings to a large bowl, toss with the cilantro and serve immediately. Serves 4 to 6. 



Heirloom Potato Salad

Ingredients:
  2 lb. mixed medium fingerling potatoes, halved lengthwise
  2 Tbs. plus 2 tsp. vegetable oil
  1 1/2 tsp. plus 1 Tbs. sea salt
  2 heads garlic
  1 1/4 cups Greek yogurt
  2 celery stalks, cut into small dice
  2 Tbs. thinly sliced fresh mint, plus more for garnish
  1 Tbs. chopped fresh dill, plus more for garnish
  1 Tbs. sumac, plus more for garnish
  3 Tbs. olive oil
Directions:
Prepare a medium-hot fire in a grill. Place a steel grill sauté pan on the grill and preheat for 15 to 20 minutes. 

Meanwhile, in a large bowl, combine the potatoes, the 2 Tbs. vegetable oil and the 1 1/2 tsp. salt and stir to coat evenly. Place the garlic heads on a large piece of heavy-duty aluminum foil and pour 1 tsp. of the vegetable oil over each one. Enclose them completely in the foil. 

Place the foil-wrapped garlic at the edge of the grill. Place the potatoes in the sauté pan and cover with the lid. Cover the grill and cook, stirring the potatoes every 8 to 10 minutes, until golden brown and tender, 30 to 40 minutes total. Remove the potatoes and garlic from the grill and let cool. 

Put the yogurt in a large bowl and squeeze the pulp from the roasted garlic cloves into the bowl. Stir well with a whisk. Fold in the celery, the 2 Tbs. mint, the 1 Tbs. dill, the 1 Tbs. sumac, the 1 Tbs. salt and 2 Tbs. of the olive oil. Add the potatoes and gently fold together until well combined. 

Transfer the potato salad to a serving bowl, sprinkle with more mint, dill and sumac, and drizzle with the remaining 1 Tbs. olive oil. Serve immediately. Serves 4 to 6. 



Recipe Courtesy of Willimas-Sonoma & Michael Voltaggio

The task of making a soufflé has often been seen as daunting and laborious.  The construction is usually scientific, with many "rules" and many fear the beating of the egg whites; but once mastered, "A well-made soufflé is the triumph of egg cooking." -Joy of Cooking Cook Book.  Kim Kissling, a renowned food stylist in San Francisco, has shown us that soufflés can be a fun and whimsical meal.  Impress your friends and family with this recipe, and show them that Soufflés are easy and delicious.

Soufflé Base

Ingredients:
1 ¼ cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Salt and ground pepper to taste

In a small saucepan simmer milk on very low heat.  Meanwhile, melt the butter in a medium, heavy saucepan over low heat.  Once melted, stir in flour and cook, stirring occasionally 2-3 minutes.  Remove from heat and let cool slightly.  Slowly whisk in warm milk and return saucepan to the heat.  Bring sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat, without boiling.  Simmer until it reaches a consistency of thick cream soup, 8-10 minutes.  Season with salt and ground pepper to taste.

Soufflé

Ingredients:
¼-½  cup parmesan cheese
1 ½  cups Soufflé Base
¾ teaspoon salt
Pinch of nutmeg
Pinch of ground white pepper
6 large egg yolks
¾ cup grated parmesan
1 ½ cups cooked spinach, squeezed dry and finely chopped
7 Large egg whites

Preheat oven to 375°F.  Generously butter an 8-cup soufflé dish or six 8-ounce ramekins and dust the sides with parmesan cheese.  Shake out the excess. 

Combine in a bowl or large saucepan, Soufflé Base (at room temperature, or slightly warmed), salt, nutmeg, and ground pepper.  Beat ½ cup of the mixture into egg yolks and grated parmesan.  Combine with the rest of the sauce, beating vigorously to blend.  Add spinach to mixture until blended.

Beat egg whites in a bowl until stiff, but not dry.  Stir in ¼ of the egg whites into the soufflé base to lighten it, then fold the rest in.  Pour into the prepared soufflé dish or ramekins.  Bake until the soufflé is risen and golden brown on top, 40-45 minutes (20-25 minutes for individual soufflés).  Remove from oven and serve immediately.

Recipe Courtesy of Joy of Cooking Cook Book & Kim Kissling

It's without a doubt that Almonds are jam packed with vitamins and nutrients.  Many studies have proven that Almonds can help maintain cholesterol, have more antioxidants, and is among the highest of most tree nuts in protien.

With all the health benefits of Almonds, why not make it part of your healthy habit for the New Year.

For more information about almonds, visit almondboard.com.